Thursday, December 2, 2010

Chicken Garlic Pizza

1 skinless, boneless chicken breast half (I used 3)
2 tablespoons butter, softened
2 cloves garlic, minced
2 tablespoons chopped green onion
1/2 teaspoon dried basil
1 (10 oz) can refrigerated pizza crust dough
2 roma (plum) tomatoes, diced
1/2 cup chopped fresh cilantro
1/4 cup grated parmesan cheese
*I topped with package of alfredo sauce with added milk to make it runnier*

1. Place the chicken breast in a saucepan with enough water to cover.  Bring to a boil, and cook until no longer pink, about 20 minutes.  Drain and cool slightly, then cut into cubes.
2.  Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
3.  Preheat the oven to 350 degrees F.
4.  Roll out the pizza dough place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon.  Arrange chicken on top, then dot with ricotta cheese.  Top with tomato slices, cilantro and Parmesan cheese.
5.  Bake for 15-20 minutes in the preheated oven, until crust is browned and center is cooked through.
6. If using sauce I added about 5 minutes left and spread on the pizza.

Thursday, November 11, 2010

Flat Bread Tacos with Spicy Ranch Sour Cream

1 Cup (8 oz.) Sour Cream
2 tsp. Spicy Ranch Salad Dressing Mix
1 tsp. Lemon Juice
1 lb. Ground Beef
1 Can (15 oz.) Pinto Beans, drained & rinsed
1 Can (14 oz.) diced tomatoes, NOT drained
3 T. Taco Seasoning OR 1 envelope packet
1/8 tsp. Cayenne
1/8 tsp. Garlic Salt
5 T. Salsa
1 Tube (16.5 oz.) refrigerateed buttermilk biscuits
Shredded Cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice. Chill until serving.
2. In a large skillet, brown the beef, drain. Add the beans, tomatoes, taco seasoning, cayenne, garlic salt, and salsa. 3.Heat throughly until done with the tortillas.
4. Meanwhile, roll out each biscuit as thin as you possibly can without tearing them, real thin, and place in a small skillet over medium heat. Cook each biscuit for about 45-60 seconds on each side, until golden. Keep warm (like on a plate in the oven).
5. To serve, spread each flatbread with 2-3 Tablespoons of ranch sour cream, then top with the meat mixture, sprinkle lettuce and cheese on top.

(found recipe from:

Flat Bread Tacos

1 C sour cream
2 -3  tsps taco seasoning mix
1 lb. ground beef
1 pkg  taco seasoning (season to taste)
1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

1. With your hand or a rolling pin press out each biscuit into a 6-in. circle.  You want a nice even thickness. 
 2. In a  nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown.  This is a “dry fry”  Do not use any type of grease, oil, butter etc.  
3.You cook them in a completely dry pan.

4.In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving.(at least 30 minutes)
5. In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. 
6. Add in the taco seasong and cook according to the directions on the back of the package.
7. To serve, spread each flatbread with 2 tablespoons  sour cream mixture then top each with meat mixture. Add toppings if desired.
(Optional toppings: sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese)

Sunday, November 7, 2010

Beef Stew

2 lbs stew beef
1/2 cup flour
1 1/2 tsp salt
1 tsp pepper
4 cups beef broth
1 tsp worcestershire sauce
1 Tbs crushed garlic
2 fresh bay leaves
1 tsp paprika
4 chopped carrots
4 large diced potatoes
2 chopped onions
1 stalk chopped celery
1 can mushroom pieces and stems
1 cup frozen peas

1.Place meat in Crock pot, then pour flour, salt, and pepper over the meat and mix. 
2. Add remaining ingredients EXCEPT mushrooms and peas. Mix well. 
3. Cook on Low 10-12 hours or High 4-6 hours. 
4. Add mushrooms and peas about a half hour before eating. 

Thursday, November 4, 2010

Tomatillo Salsa Chicken Skillet

2 cups rotini pasta
1 lb boneless skinless chicken breasts, cut into bite sized pieces (make sure to season)
1-1/4 cups tomatillo salsa
1 pkg corn (I used whole kernel corn in a can)
1 large green pepper, cut into small cubes
1 cup Mexican style shredded cheese (I used more)
*I also used some sour cream to make it a little bit more creamy*

1. Cook pasta as directed on package
2.  Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.  Add chicken; cook and stir 4 min.  Stir in salsa, corn and peppers and sour cream if using; simmer on medium-low heat for 10 min or until chicken is done, stirring occasionally.
3.  Drain pasta.  Add to chicken mixture; mix lightly.  Top with cheese.

Monday, November 1, 2010

Spider Web 7-Layer Dip

1 (16 oz) can refried black beans
1 (1 1/4 ounce) envelope taco seasoning
1 (4 oz.) can diced green chilies, drained (or jalapeƱos if you like it hot)
1 C. salsa
1 C. sour cream
1 C. guacamole
1 1/2 C. shredded cheese
2 green onions, sliced
2 C. shredded lettuce
1 C. chopped fresh tomato
A couple large bags of tortilla chips

1. In a small mixing bowl, stir together the refried beans and taco seasoning.
2. On a large festive Halloween Tray, spread the beans in an even circular shape. Leave room around the edges for the garnish.
3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.
4. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.
5. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over.
6. Garnish with a creepy spider and serve with lots of tortilla chips! 

Candy Corn Cookies

1 pouch (1 lb) Betty Crocker Sugar Cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
Yellow paste food color
1/4 cup semisweet chocolate, melted

1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Thursday, October 28, 2010

Witches' Brooms and Sauce

1 can (8 oz) Pillsbury refrigerated garlic breadsticks
1 tbsp plus 1 tsp olive oil
1/2 cup grated Parmesan cheese
2 cups marinara sauce

1. Heat oven to 350.  Spray 2 cookie sheets with cooking spray.
2.  Unroll breadstick dough on work surface.  Cut dough in half crosswise, and separate to make 16 strips; cut each of the strips in half lengthwise to make 32 thin strips.  Place strips on cookie sheets, 1 inch apart.  Using a small paring knife or kitchen scissors, make 4 thin cuts (2 inches long) on 1 end of each strip.  Spread out cut ends to make bristles of each broom.  Twist handle of each broom.  Brush dough with oil, sprinkle with Parmesan cheese.
3.  Bake 10-12 minutes or until golden brown.  Serve with marinara sauce.

Tuesday, October 5, 2010

Mongolian Beef

1 tbsp cornstarch
1 can chicken broth
4 tbsp soy sauce
2 tbsp hoisin sauce (found in the oriental section)
4 tbsp sesame oil
1 lb boneless beef top sirloin
1 tbsp olive oil
5 green onions
I also added:
Bag of frozen peas
finely chopped carrots and green peppers
*I wanted to add some color and a little more flavor*

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.

2. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.
3. In the same skillet, stir-fry the onions in remaining olive oil for 2-3 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat; add beef and heat through. Serve over rice.

Good with a side of egg rolls and fortune cookies

Thursday, September 30, 2010

Ghosts In The Graveyard

    • Ingredients:
    • 2 pkg. JELL-O Chocolate Instant Pudding
    • 3 cups milk
    • 1 tub COOL WHIP Whipped Topping
    • 15 OREO Cookies
    • CAMEO Creme Sandwich Cookies

    • Directions:
    • 1.Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.
2.Refrigerate 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.
3.Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.

Rice Krispie Monster Treats

    • Ingredients:
    • 3 TBSP butter or margarine
    • 1 pack (10 oz., about 40) regular marshmallows
    • 4 cups miniature marshmallows
    • 6 cups Rice Krispies®
    • 6 cup Ready-To-Eat Cereal Cocoa Krispies™
    • Canned frosting or decorating gel
    • Assorted candies

  • Directions:
    • 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 8 rectangles.
4. Decorate with frosting and/or candies to make monster faces. (Best if served the same day.)

Ghostly Pretzel Sticks

    • Ingredients:
    • 15 pretzel rods, 7-inches long
    • 1 cup white chocolate chips or candy melting chocolate
    • 40 mini chocolate chips

1.  Melt white chocolate in a microwave-safe glass measuring cup, stirring until smooth. Dip pretzel rod into chocolate, about 3 inches. Place on a waxed-paper-lined baking sheet. While the white chocolate is still wet, arrange 3 mini chocolate chips to create eyes and a mouth. Let dry until firm, about 30 minutes.

Worms for Brains

8 to 10 medium sweet orange peppers
1 pkg (16 oz) spaghetti 
1 pound ground beef
1 jar (26 oz) spaghetti sauce

1. Cut tops off peppers and set aside; remove seeds and membranes.  Cut a jock-o'-lantern face on one side of each pepper; set aside.

2.  Cook spaghetti according to package directions.   Meanwhile cook beef over medium heat until no longer pink; drain.

3. Drain spaghetti; add to beef.  Stir in spaghetti sauce; heat through.  Spoon into peppers; replace tops.

Yeild: 8-10 servings

Chocolate-Dipped Rats

    • Ingredients:
    • 20 large strawberries
    • 40 sliced almonds
    • 2 3.5-ounce bittersweet or semisweet chocolate bars, corsely chopped and melted
    • 40 slivered almonds
    • 20 2-inch pieces of black licorice laces

1. Line a baking sheet with waxed or parchment paper. Trim a small piece from one side of each strawberry so they can rest flat on waxed paper. Insert 2 sliced almonds about 1 inch from pointed end of strawberry to make the ears on the rat. Repeat with remaining strawberies.
2. Insert a fork into the wide end of a strawberry. Holding the strawberry on fork, spoon the melted chocolate over the fruit to coat, allowing any excess chocolate to drip off. Place on baking sheet. While chocolate is still wet, arrange 2 slivered almonds to create eyes, then place licorice pieces at the bottom of the wide end of the strawberry to form a tail. Repeat with remaining strawberries, chocolate, almonds, and licorice. Chill until firm.

Mummy Dogs

    • Ingredients:
    • 2 8-ounce cans refrigerated crescent dinner rolls
    • 14 5- to 6-inch hot dogs
    • mustard

1. Heat oven to 375 F.

2. Unroll each can of crescent rolls, then separate at perforations, creating 4 rectangles from each can. With scissors, cut each rectangle into 7 long strips, making a total of 28 strips from each can of dinner rolls (56 strips total).
3. Wrap 4 strips of dough around each hot dog to look like bandages, stretching dough slightly to completely cover hot dog. About 1/2-inch from one end of each hot dog, separate the bandages so hot dog shows through for the "face." Place wrapped hot dogs on two baking sheets and bake until until golden brown, about 15 minutes. Using mustard, draw features on face.

Deviled Eyeballs

    • Ingredients:
    • 2 large eggs
    • 1/3 cup plus 3 tablespoons mayonnaise
    • 1 small ripe avocado, halved and pitted
    • 1 tablespoon dijon mustard
    • 1 tablespoon minced scallion or shallot
    • 1 tablespoon lemon juice
    • 1/4 teaspoon salt
    • 24 black olive slices
    • red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.
2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl; mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.
3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."
4. Transfer colored mayonaise mixure into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.
Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving. [CB-making sure with GMM that the avocado won't turn brown in this mixture if made ahead.]