On the side I served a salad of baby spinach, orange sections, chopped cashews, and raspberry vinaigrette. Yum!
Tuesday, January 5, 2010
Monday, January 4, 2010
You could definitely kick it up by using pesto instead of the chopped basil, or maybe just adding some garlic or hot pepper flakes. I liked it just fine the was it was, and I think it will be great cold tomorrow for lunch!
Saturday, December 19, 2009
But first, to get in the spirit of making "White Trash Bash-worthy" casseroles, you must put on your Ugly Christmas Sweaters....
Alrighty then, now that you are properly dressed, bust out that can opener and prepare to cook a feast of crap for your friends....
Shown here are Green Bean Casserole, Tater-Tot Casserole and Mac N' Cheese with cocktail weenies. An amazing spread for any trashy holiday party.
Green Bean Casserole
2 (15 ounce) cans cut green beans, drained
3/4 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) can French fried onions
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.
2 pounds tater tots, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 cup finely chopped onion
1 (16 ounce) container sour cream
1 (8 ounce) package sharp Cheddar cheese, shredded
1 dash garlic powder
1/2 teaspoon seasoning salt
2 tablespoons grated Parmesan cheese
paprika to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and mix well. Transfer to casserole dish. Sprinkle the top with Parmesan cheese (use more or less according to your taste) and paprika.
Bake in preheated oven for 45 minutes to 1 hour, or until browned.
Mac N' Cheese with Weenies
1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 can (12 fl. oz.) evaporated milk
1 cup water
2 tablespoons butter or margarine
2 cups (8 oz.) shredded sharp cheddar cheese
1/2 package cocktail weenies, cut into thirds
Crushed potato chips
Prehead oven to 375° F. Grease 2-quart casserole dish.
Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add in chopped cocktail weenies. Add macaroni; mix well. Pour into prepared casserole dish. Top with crushed potato chips.
Bake for 20 to 25 minutes or until cheese is melted and light brown.
And last, but certainly not least....
A dessert that uses Twinkies in the recipe. How great is that????
Strawberry Twinkie Dessert
4 cups sliced fresh strawberries
1 (18.75 ounce) can ready-to-use strawberry glaze
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
Combine strawberries and glaze in a small bowl.
Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish. In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.
White Chocolate Covered Oreos
white chocolate chips
Melt white chocolate chips over low heat. Dip oreos into the chocolate and then place on parchement paper. Sprinkle holiday sprinkles over the cookies and allow to cool.
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
2/3 cup chopped pecans
12 large marshmallows, cut in half
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
1 cup Cheerios
1 cup rice Chex
1 cup small pretzels
1 cup mixed nuts
1 cup Peanut M&Ms
12 oz. bag white chocolate chips
Combine cereal, pretzels, M&M's and nuts in bowl; set aside.
Melt vanilla chips over low heat. Pour vanilla mixture over dry mixture and stir to coat.
Pour onto waxed paper and allow to cool. Break up into pieces.
Thursday, December 3, 2009
Quick and Easy Stir Fry
Trader Joe's Asian Stir Fry Vegetables
Beef or Chicken (about 12 oz. total)
Salt & Pepper
Stir fry meat in a small amount of oil over high heat in a large skillet or wok until done. (Season with salt and pepper to taste.) Remove meat from skillet. Next stir fry veggies until crisp tender and add soy sauce while cooking. Serve with rice if desired.
Sunday, November 29, 2009
Well...that would have been a great plan, but in the midst of packing all the other dishes I took to thanksgiving, I somehow forgot to pull this one out of the fridge. So now I have two 9"x13" pans of pumpkiny goodness in the fridge. They will most certainly be going to work with me tomorrow for my co-workers to enjoy!
Praline Pumpkin Dessert
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
Source: Betty Crocker
Monday, November 16, 2009
1 cup TJ's Tomato Basil Marinara
Sunday, November 8, 2009
Hoosier Mama Chili2 pounds ground beef chuck
1 pound hot bulk sausage
3 (15 ounce) cans chili beans in medium heat sauce, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 7 oz. can diced green chili peppers
1/4 cup real bacon bits
4 teaspoons beef bouillon granules
1 12 oz. beer (I used Fat Tire)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (I used Vampfire)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
Brown beef and sausage in a skillet, drain fat. Add meat to a pre-heated crock-pot. (A big crock pot!!!) Add everything else listed and stir. Let the chili simmer on low for 4-6 hours (or longer).
Serve with fritos, cheese, sour cream, onions...or anything else your heart desires. If you don't want to use a crock pot, you can easily make this in a pot on the stove, just let it simmer as long as you can, the longer the better.
source: adapted from allrecipes.com
Sunday, November 1, 2009
1 (11 ounce) can refrigerated breadstick dough
1/4 teaspoon butter, melted
herbs or spices, to taste
pimiento, for tongue sliced
black olives, for eyes
Preheat the oven to 350 degrees. Spray each skewer with non-stick spray. Wrap each breadstick around the skewer and flatten out the end a bit. You will have to work with the dough a bit, but place 2 black olives on the top for eyes and a small piece of pimiento in the "mouth" for the tongue. Bake on a prepared baking sheet for approximately 20 minutes or until the breadsticks are golden brown. Remove from the oven and immediately brush with the melted butter and sprinkle with the herbs/spices of your choice. Let cool. If desired, slide the skewers off the bread or serve with the skewers in for easy handling.
Green Slime Dip
1 pound pepper jack cheese (shredded or cubed)
1- 4 oz. can diced green chilis
1 can cream of chicken soup
1 8-oz. block cream cheese
Green food coloring
Combine in saucepan and stir over medium heat until smooth.
Source: Lisa Graves, ghoulfriend
Crunchy Worm Salad
2 bags shredded cabbage
3 green onions
1 (3-ounce) package ramen noodles with seasoning pack
1 (6-ounce) package slivered almonds
1 tablespoon sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons white vinegar
1/4 teaspoon salt
Black food coloring
Preheat the broiler.
Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine Toss the ramen noodles with black food coloring for added effect.
Source: Paula Deen
Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs, beaten
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives, drained
1 head of lettuce
Spray a cookie sheet with the nonstick spray. Slice the cutlets into strips about the width of one bony finger, the more crooked the better.
Place the flour, beaten eggs and bread crumbs into three separate bowls.
Dust the chicken strips with flour, dip them into the eggs, and then roll them in the bread crumbs. You probably won't use all the flour or crumbs.
Place the strips on the cookie sheet and broil about 5 minutes on each side until brown.
To make the fingernails, cut the olives in half lengthwise. Trim the halves into pointy nail shapes, and place one on the end of each chicken strip. Press them into the chicken and, if you need help in making them stick, use some ketchup as glue.
Serve the claws on a head (of lettuce, of course).
1 16 oz. bag of Halloween shaped pasta
1 26 oz. jar of pasta sauce
4 oz. sliced pepperoni (chopped)
2 cups shredded mozzerella cheese
Cook pasta as directed. Mix pasta with sauce and pepperoni. Pour into a casserole dish and top with shredded cheese. Bake at 350 for 20 min or until cheese is melted.
Burried Alive Cupcakes
crushed chocolate cookies
baby doll arms (available at craft stores)
Bake and frost cupcakes. Push a babydoll arm into each cupcake and the top with crushed chocolate cookie crumbs.
Tuesday, June 2, 2009
Microwave Green Chile-Chicken Risotto
2 Tbs butter
1/2 cup chopped red onion
1 cup arborio rice
1 (14 oz.) fat free low sodium chicken broth
1 1/2 cup water (divided)
1 (4.5 oz.) can green chilies, drained
1 1/2 cup chopped roasted chicken
1 cup shredded reduced-fat shredded cheddar cheese
2 Tbs water
1/4 tsp. salt
1/4 cup chopped fresh cilantro
Combine the butter, onion, rice, brother and 3/4 cup water in a 2-quart microwavable dish. Cover with plastic wrap, and vent.
Microwave on high for 15 min. Stir in remaining 3/4 cup water, cover and microwave on high for 5 minutes.
Stir green chiles and chicken into rice and let stand for 5 min. Uncover and stir in cheese, 2 TBS water, salt and cilantro.
Source: Cooking Light
Monday, June 1, 2009
4 6 in. corn tortillas
12 oz. frozen pepper stir-fry
12 oz. chicken breast tenders, chopped
2 1/2 tsp. Mexican seasoning
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 cup shredded reduced fat sharp cheddar cheese
Preheat broiler. Place tortillas on baking sheet; lightly coat each tortilla with cooking spray. Broil 4 to 5 minutes or until crisp (or in my case, until your oven catches fire).
Place pepper stir-fry in a colander and rinse under cold water until thawed. Drain and pat dry.
Coat a large skilled with cooking spray; place over medium-high heat. Add peppers and saute for 4 min. Add chicken and seasonings and saute until done.
Top each tortilla with 1/2 cup of chicken mixture and 1/4 cup cheese. Broil for 1 minute or until cheese melts. (or microwave for a few seconds if your oven is now covered in baking soda.)
Source: Cooking Light
Sunday, May 31, 2009
5 cups baked tortilla chips (broken in to bite-sized pizza)
1 cup pincante sauce
1/2 cup shredded low fat cheddar cheese
1 (15 oz.) can pinto beans, rinsed and drained
1 (2.25 oz.) can sliced ripe olives, drained
1 ripe avocado, peeled and chopped
1 large lime, quartered
1/2 cup reduced fat sour cream
1/2 cup chopped fresh cilantro
Place 1.5 cups of lettuce on each of 4 plates; top evenly with chips. Spoon picante sauce evenly over chips; top evenly with cheese, beans, olives, and avocado. Squeeze lime quarter over each salad. Top each salad with 2 tablespoons of sour cream and cilantro.
1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons reduced-fat sour cream
4 skinless, boneless chicken breasts 1 cup reduced-fat sour cream
10 ounces baby spinach, rinsed
1/2 cup chicken broth
salt to taste
Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
Serve over Spanish rice if desired.
Saturday, May 30, 2009
8 Things I'm Looking Forward To:
1. Dancing at my wedding
2. Going on another cruise with the girls
3. Summer flowers blooming in my yard
4. Hanging out at the Five Seasons pool w/ my new membership
5. Having a fun long weekend when Andrea comes to visit in June
6. Making strawberry shortcakes with the 7 lbs of strawberries I picked today w/Ali and Lisa
7. Posting my pile of recipes and photos I have save up, but have been slacking!
8. All of the fun summer movies, concerts, and events that Indy has to offer
8 Things I Did Yesterday:
1. Went to Work
2. Had our weekly Friday lunch at El Rodeo w/ my coworker Beth
3. Got a phone call that something was available that hadn't been before, and it made my day!
4. Drank a lot of delicious German beer. (Spaten Lager)
5. Had some brat n' kraut balls in the bier garten at the Rathskeller
6. Listened to the zee most beee-U-tee-ful music in dee vurld (aka Polka Boy)
7. Saw some very daring fashion choices.
8. Spent what felt like hours driving around looking for parking downtown.
8 Things I Would Like to Do:
1. Repaint the house
2. Fisnish the basement (very doubtful)
3. Take a cruise around the Greek Isles
4. Spend more time in Europe and Great Britain
5. Buy a boat
6. Buy a lakehouse for my boat
7. Put a pool in at the lakehouse
8. Build a swim up tiki bar in my pool
8 Shows I watch:
1. Brothers & Sisters
2. Desperate Housewives
4. One Tree Hill
5. Grey's Anatomy
6. Private Practice
7. How I Met Your Mother
Now I tag the following people:
1. Sara Burns http://kringlebertfishtibuns.blogspot.com/
2. Julie Albert http://the-albert-family.blogspot.com/?zx=4c367dbcde059311
3. Becca Carpenter http://awkward-turtles.blogspot.com/
4. Jen Saxe http://littlesttreehugger.blogspot.com/
5. Michelle Shorter http://adamandmichelleshorter.blogspot.com/
Monday, May 18, 2009
Twice Baked Mexican Potatoes
3 medium baked potatoes
1/2 cup canned black beans
1 tsp taco seasoning mix
3 TBS fat-free creamer
1/4 cup low fat sour cream
1/4 cup 2% shredded cheddar cheese
1/2 cup diced tomato
1/4 cup diced onion
salt & pepper to taste
Bake potatoes (whatever method you prefer). Scoop out inside of potatoes into a large bowl. Mash with a fork to break up potatoes. Add all other ingredients and mix to combine. Scoop mixture back into potato skins and bake at 375 degrees for 15 minutes.
Source: adapted from Hungry Girl
Thursday, May 14, 2009
4 oz. cooked extra-lean ground beef, drained
One 16oz package of frozen sweet corn kernels
Two 15oz cans pinto beans, rinsed & drained
One 15oz can black beans, rinsed & drained
Three 14.5oz cans no-salt-added diced tomatoes
One 14.5oz can Italian-style diced tomatoes
1 envelope ranch dip/dressing mix
1 envelope taco seasoning mix
1/4 cup minced onions
salt & pepper to taste
Saturday, May 2, 2009
Strawberries & Cream Croissants
1 package croissant rolls
8 teaspoons cream cheese (I used low fat)
8 teaspoons strawberry jelly (I used low sugar)
Unroll croissants as directed on package. At the larger part of the triangle, place 1 teaspoon of cream cheese and one teaspoon of strawberry jelly. Roll as directed and place on a greased cookie sheet. Bake as directed. Enjoy!