Written on Friday, May 3rd, 2013 @ 9:36 am
Last weekend, I had two college freshman women staying at my house relaxing and preparing for exams. I wanted them to feel right at home, so I cooked my Spicy Chicken Rigatoni and Pretzel Brownies.
These brownies are heavenly and very rich. Follow this link for the recipe: http://www.alliescleanplateclub.com/2012/02/pretzel-brownies.html
1. Bake crushed pretzels mixed with butter and sugar.
2. Pour brownie mix on top of pretzel crust and bake.
3. Make homemade buttercream icing and spread over cool brownies.
4. Garnish with pretzels and enjoy!
Written on Friday, April 19th, 2013 @ 4:06 pm
This recipe floated around Facebook all week. So, when asked to make a dessert for a Saturday dinner party, I immediately decided this was the sinful delight we would eat! Recipe: http://www.tablespoon.com/recipes/frozen-peanut-butter-cheesecake-recipe/1/
1. The Crust
2. The Filling
Written on Tuesday, April 9th, 2013 @ 10:49 am
I have been craving Chicken Parmesan for a few weeks; and decided it would be perfect for a quiet family dinner. This recipe requires simple ingredients and it’s easy!
3-4 boneless, skinless chicken breasts, 3/4 cup olive oil, salt, pepper, 3 eggs, 2 cups milk, 2 tbsp Italian seasoning, 1-2 cups bread crumbs, 1/2 cup grated Parmesan, sliced Mozzarella, marinara sauce.
1. Remove chicken from package and place chicken on wax paper or cutting board. Pound chicken with a mallet to create thin chicken cutlets. Then add some salt and pepper to the cutlets.
2. In a container, create an egg wash mixing 3 eggs and 2 cups of milk. In a separate container, mix bread crumbs, Italian seasoning and grated Parmesan. Dip each chicken cutlet into the egg wash and then the breading. Coat well.
3. In a greased saute pan, warm the oil olive on medium heat. When ready, add the breaded cutlet; and saute on each side for 5 to 7 minutes until golden brown. Then remove cutlet and place on a paper towel to grain excess grease.
4. Preheat oven to 350°. On cookie sheet (place foil and grease), add the chicken cutlets and place a good helping of your favorite marinara sauce and 1-2 slices of Mozzarella cheese. Place in oven for 20 minutes or until is cheese well done (may require oven to be on broil for 5 minutes too!).
5. Remove from oven. To plate, add more warm marinara sauce and top with a cutlet. Then add some garlic/butter angel hair pasta…..and dinner is ready!
Written on Friday, March 22nd, 2013 @ 12:52 pm
When I was younger, I loved going to the St. Louis Union Station…..the stores, the history and The Fudgery! The employees made fudge while performing musical numbers; and the highlight was always receiving a free sample. My favorite was the peanut butter fudge.
Well, now it’s really easy to make homemade peanut butter fudge.
2 cups sugar,
1/2 cup milk,
1 tsp. vanilla,
3/4 cup peanut butter.
Bring sugar and milk to a boil. Boil two and a half minutes and continuously stir. Remove from heat and stir in PB and vanilla. Then pour onto greased wax paper and let cool (I put wax paper into a 13×9 inch pan to keep content contained). Let cool to room temperature then cut into squares. Easy and done!
Recipe from www.facebook.com/KimsKrazyness.
Written on Wednesday, March 13th, 2013 @ 12:10 pm
If you have leftover chili, don’t throw it out! Freeze it; and then when in need of a fast and easy dinner, make Chili-Cheese Burritos.
Chili, flour tortillas, shredded Cheddar cheese and Chili-Cheese Fritos®.
Preheat oven to 350º. Grease a 13×9 inch glass pan. Spread a layer of chili to the bottom of pan and set aside. To the flour tortillas, add a layer of chili, cheddar cheese and Chili-Cheese Fritos®. Wrap the burritos and place in the pan and spread a layer of shredded cheese on top. Place in oven for 10-15 minutes until cheese is melted. Remove from oven and serve!
Written on Monday, March 11th, 2013 @ 9:47 am
Chicken Fettuccine Alfredo is a classic in Italian restaurants; and this rich and delicious dish can be made easily from your kitchen!
Half of box of Fettuccine noodles, 2 boneless & skinless chicken breasts, 1 stick of real butter, 2 cups whipping cream, 1 teaspoon garlic salt, 3 cups freshly grated Parmesan cheese, 1/4 cup parsley, 1 teaspoon freshly ground pepper
Grill chicken breasts (flavor them with garlic salt and pepper) and then set aside at room temperature. Boil water and add noodles. Then melt butter in a greased medium saucepan over medium heat (it’s important not to burn this sauce). Add cream and let simmer for 5 minutes, then add garlic, pepper and cheese. Whisk thoroughly and then stir in parsley. Turn on low heat and let stand for 10 minutes to thicken. Stir occasionally.
Cut chicken into strips. Strain noodles. Plate noodles, add chicken and the pour sauce. Enjoy!
Written on Thursday, February 7th, 2013 @ 9:11 am
Chicken salad is a lunchtime favorite. Whether eating on a buttery croissant, toast or on a bed of lettuce, this recipe is easy and refreshing.
Ingredients: 3 or 4 skinless, boneless chicken breasts, 1 cup chopped celery, 2 cups of small whole seedless grapes, 2 tsp of seasoning salt (Andy’s), 1/2 cup sliced almonds or pecans and cup of low-fat or fat-free mayo.
Directions: Boil chicken until well-cooked. Then set aside until cool. Chop into chunks and add to bowl. Then add celery, grapes, seasoning salt, nuts and mayo. Mix well, refrigerate and serve cold.
Simple and delicious! Enjoy!
Written on Wednesday, January 30th, 2013 @ 5:13 pm
While waiting for Spring to finally arrive, I am still making warm Winter comfort food. Apple Chicken Sausage Mac & Cheese is a great spin on an old classic. Plus, the flavors blend so well, there’s no doubt that your family will want seconds.
- 4 tablespoons unsalted butter
- 1 tsp salt
- 3/4 pound rotini pasta
- 1/2 tbsp onion powder
- 1 pkg chicken-apple sausage (4 links), sliced 1/2 inch thick
- 1 tablespoon mustard powder
- 1/4 teaspoon paprika
- 1/4 cup flour
- 3 cups apple juice
- monterey jack, shredded (2 cups)
- sharp cheddar cheese, shredded (4 cups)
- 1/2 cup sour cream
- 1 sleeve Ritz, crushed
Preheat the oven to 350°. Grease a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook. Drain and set aside.
Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, paprika and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.
Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.
Written on Saturday, January 19th, 2013 @ 1:08 pm
This week, I saw this culinary concoction on Man vs. Food; and I was very intrigued. So I made it for dinner last night! Now a Krispy Kreme Bacon Cheeseburger is not to be eaten on a weekly basis, but it was a fun “once in a lifetime” treat to try. Before judging, it was actually quite tasty with the combinations of sweet and salty.
The Krispy Kreme must be cut in half and then grilled.
Then just add your burger ingredients; and you have a burger worth trying, at least once!
Written on Thursday, January 17th, 2013 @ 11:57 am
The fastest way to my hubby’s heart is through his stomach. And I knew he was certain to fall “head over heels” in love with this recipe.
Ingredients: Thinly sliced roast beef, medium to large green peppers, sliced provolone cheese, onions, mushrooms, garlic powder, salt, pepper and olive oil.
Preheat oven to 350°. Slice onions, mushrooms. In a medium heated skillet, add olive oil and garlic powder. Then add onions and mushrooms and saute until onions are translucent. Then add sliced beef, salt and pepper.
Slice green peppers in half and clean out centers. Place on a greased cookie sheet and add a slice of provolone cheese into centers. Place in oven for 10 – 20 minutes until peppers are heated through.
Remove peppers from oven. Then add the beef mixture into the peppers and place other slice of provolone cheese on top.
Place oven on broil, put stuffed peppers back into oven until cheese is bubbly brown. Remove from oven and enjoy!