Thursday, September 27, 2007

Bagel Chip Crusted Tilapia

Wow is all I can say about the fish, it will definitely stay in the rotation, it was so very good! I served it with the rice, green beans and some focaccia bread! This came from Sam's Club they were giving away samples!

3/4 cup crushed Bagel Chips
2 Tbsp lemon pepper seasoning
6 Tbsp olive oil (divided)
1/4 cup lemon juice
2 Tbsp parsley flakes
4 tilapia fillets

Mix the bagel chips and lemon pepper seasoning in a bowl. Coat the tilapia fillets with 3 Tbsp olive oil and coat generously with the bagel chip mixture. Heat the other 3 Tbsp olive oil in saute pan on medium-high heat. Cook tilapia on both sides for 3 minutes (until internal temp reaches 160). Sprinkle the fish with the lemon juice and top with the parsley flakes. Serve.

Kraft Pamesan Rice (this has been changed very much by myself)

2 cups White Rice (it called for Uncle Bens converted rice)
2 cups water
1/3 cup canned mushrooms chopped
2 Tbsp butter or margarine
1 Tbsp sea salt (too much with the italian seasoning, I will probably omit next time)
1 tsp italian seasoning
1/2 cup parmesan cheese (will probably do more next time)

Cook rice on stove top according to directions on box. Take off the heat and stir in mushrooms, butter, salt, italian seasoning and parmesan cheese.

Okay this was very good rice, very flavorful!

Wednesday, September 26, 2007

Boston Cream Cheesecake

I've made this cake once before and when I was speaking with my mom about her birthday cake I decided I would make this again. It is awesome! The only difference between this and a regular boston cream cake is the middle layer, it is a cheesecake layer instead of a pudding type layer. The chocolate on the top is very good too and gets kind of crunchy/hard when it's been in the fridge. This is from the Philadelphia Cream Cheese Cheesecake cookbook!

Cake Bottom:
1 9oz pkg yellow cake mix (one layer size)
Grease bottom of 9 inch springform pan. Prepare cake mix as directed on package: pour batter evenly into springform pan. Bake 20 minutes.

2 8oz packages cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/3 cup sour cream
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream: pour over cake layer.
Bake 35 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to losen cake; cool before removing rim of pan.

2 squares Bakers unsweetened chocolate
3 tablespoons spread stick
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla
Melt chocolate and spread sticks over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refigerate 4 hours or overnight.

Tuesday, September 25, 2007

Kevin's Chili

This is basically the recipe on the back of the Williams Chili seasoning packet. However we add extra beans and some sugar. This is the best thing my hubby makes!

2 lbs hamburger (or venison) meat
1 8 oz can tomato sauce
1 can chili beans
1 can red beans
1 packet Williams chili seasoning
2 tbl sugar
1 8 oz water

Brown hamburger meat, drain. Add in all ingredients. Bring to simmer. Simmer for 10 minutes or until you are ready to eat!

Pumpkin Oatmeal Chocolate Chip Cookies

I doubled this recipe because I hate using only a half a can of pumpkin. These are wonderful when cold, they are very moist and chocolatey! From Beach Bride in MD with alterations by me!

1 can pumpkin
2 cups white sugar
1 cup vegetable oil
2 eggs
3 1/2 cups flour
1 1/2 cups oats
4 tsp baking powder
4 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
2 tsp baking soda
2 tsp milk
2 T vanilla
2 cups chocolate chips
1 cup chopped nuts (optional, I didn't use)

Combine pumpkin, sugar, oil and egg. Mix well. In a seperate bowl, stir together flour, baking powder, cinnamon, nutmeg, salt and oats. Dissolve baking soda with the milk and add to pumpkin mixture. Add flour mixture to pumpkin mixture and mix well.

Add vanilla and chocolate chips. (nuts if you want them)

Drop by tablespoonful on greaed cookie sheet (I used parchmant paper) and bake at 350 degrees for 10-12 minutes or until lightly brown and slightly firm.

Monday, September 24, 2007

Spicy chicken with cornbread

This is from the Favorite Brand-Name Best-Loved Quick fixes from mixes recipe book. This is the first one I've tried out of it and can't wait to try more because it was awesome!

4 boneless skinless chicken breasts cut into bite size pieces
2 Tbl EVOO
1 package taco seasoning
2 cans black beans drained & rinsed
1 can ro-tel drained
2 cans mexican corn drained
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper

Heat oven to 350 degrees spray 3 quart dish with cooking spray.
Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink. Make cornbread according to instructions, then stir in cheese and bell pepper. Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn. Mix together then pour into prepared dish. Pour cornbread over the top. Bake for 30 minutes or until the cornbread is golden.

****Next time I may put some cheese in before I put the cornbread on top****

Monday, September 17, 2007

Mom's Peachy Stuffed Porkchops

I have no idea where this came from except for Mom. She's been making it for years, it's so good, it's birthday dinner good =)
8 small boneless pork chops
2 cups stuffing
1/3 cup hot water
2 tbl margarine
1 8 oz can diced peaches with syrup reserved
1 cup peach perserves
4 tbl dijon mustard

Put four pork chops in bottom of 9x13 pan sprayed with cooking spray. Mix stuffing, hot water, margarine, peaches and syrup together. Put stuffing mixture on top of pork chops and top with other 4 pork chops. Mix preserves and mustard and brush on top of pork chops. Bake uncovered on 350 for 30-60 minutes or until 160 degrees.

*depending on thickness of chops, you can also make these using butterflied chops or thick chops with a pocket cut in them. They way I do them is the easy man's way! I will take a picture next time I make, which I am sure will be soon, since I make these all the time!

Thursday, September 6, 2007

Girls Dinner Club

Some of these recipes were stolen from other nesties, if it's your recipe let me know and I will give you credit!

Pictures to come:

Okay so me and two of my bestest girlfriends started a dinner club. I did the first month (Sept) we had a really great time. I made:


1 loaf french bread cut in half lengthwise
1/4 cup EVOO
1 clove garlic minced
1 8oz package of Cream Cheese Softened
2 Tbl Parmesan Cheese
2 Tbl chopped black olives
1 Cup chopped tomatos
2 Tbl chopped Basil

Mix EVOO and Garlic together, spread over cut side of bread. Bake for 8-10 minutes until browned on 400 degrees. Cool.

Mix cream cheese, parmesan cheese and black olives together. Spread on top of cooled bread.

Sprinkle on tomatos, then basil. Cut into 24 slices.

I halved this recipe to make 12 pieces.

Avocado Pasta with Shrimp
I came up with this recipe all on my own!

1 box rotini pasta
3 avocados
1/4 cup heavy cream
5 cloves garlic sliced
Shrimp-deveined-still in shells

Put pasta on to boil. Put a turn of the pan off EVOO in med size pan. Heat over medium heat, then throw in garlic. Put shrimp in pan and cook until pink. Take shrimp out, let cool, then peel shells.

At same time cut avocado up, put in food processor and add enough cream to make the avocado creamy (I think it was about 1/3 of a cup). Add avocado sauce to same pan you cooked the shrimp in and let warm up.

Pour sauce over cooked pasta, then place shrimp on top.

**This was a little bland, I will try adding something to the cream sauce next time, just not sure what yet, but it was delish and all the girls raved about it!**

Roasted Asparagus with Lemon Viniagrette
This one is stolen, but don't remember from where!

1 lb asparagus ends trimmed
extra virgin olive oil
salt and pepper
lemons, for serving

1/2 shallot, finely minced
1 clove garlic, finely minced
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
2 Tbsp fresh parsley
salt and pepper to taste

Preheat oven to 400

Make vinaigrette by combining all ingredients. Set aside so flavors can meld. If you do not link pieces of shallot or garlic, you can either strain the vinaigrette after flavors have combined or puree the whole mixture in a food processor.

Toss asparagus with some olive oil to just coat all pieces. Sprinkle with salt and pepper. Roast in the preheated oven for abut 12 minutes or to desired doneness.

Spoon vinaigrette over roasted asparagus and garnish with lemon wedges.

Pumpkin Cheesecake (I have no idea what happened to this picture)
Combined from Philadelphia cream cheese recipe book and then I added a chocolate ganache!

It was just a pumpkin cheesecake made in a spring form pan. Oreo crust and then I put a chocolate ganache on the was wonderful!

Monday, September 3, 2007

Cool Veggie Pizza

I think I got the recipe from Kraft, I have been making it for years. This is a huge hit with guests, it's actually one way I will eat my veggies!

2 cans crescent rolls
1 8 oz package cream cheese softened
1/2 cup miracle whip
1 package ranch dressing mix
assorted diced veggies (brocolli, red & green peppers, tomatos)
small can sliced black olives
couple of handfulls of shredded cheese (I use a mix of Colby Jack)

Spread cans of rolls onto a pan, making sure to seal the seperations good. Bake at 375 for 10-15 minutes. Cool.
Mix cream cheese, miracle whip and ranch dressing in bowl. Spread over cooled crescent rolls. Top with veggies, olives and cheese. Serve cold.

Soft Pretzels


Bottom picture is just the Pretzels
I stole this from, I am so happy I found this recipe. I have made regular and with hot dogs.

1 package active dry yeast
1/8 cup hot water
1/3 cup brown sugar
1 1/3 cup warm water
4 cups flour + more for counter/hands
Kosher salt
grease/butter/spray for pans
Baking Soda

Preheat oven to 475 degrees.
Mix yeast and hot water in large bowl until yeast is dissolved. Add brown sugar and warm water mix until brown sugar is dissolved. Gradually add flour to mixture until it is smooth and pulls away from bowl. Put dough onto floured surface and knead until it is strechy. (I find it takes more flour then you think to make it not sticky anymore). Take dough and make into sticks or pretzel shapes, about as big around as your thumb. Place a large pan on burner fill halfway with a measuring cup. For every 1 cup of water add 1 Tbl Baking Soda to the pan. Bring to a soft boil, very small bubbles. Place pretzels into pan in small batches, count for 30 seconds slowly, then lift out using a sloted spatula, drain water off and place on a very well greased pan and sprinkle with kosher salt, garlic powder or parmesan cheese. Put pan into preheated oven cook on 475 for 8-10 minutes.

To make the pretzel dogs I wrapped a hot dog with a piece of american cheese inside the pretzel dough. Make sure you get it all closed around or the cheese will ooze out! One batch of pretzel dough made enough for 2 packages of hot dogs. They bake the same time as the regular pretzels. You will also boil them as well. (I made these again 10/14 and cooked them 10 minutes, they browned nicely and were better than cooking them just the 8 minutes)

Do NOT be afraid to make these. I was but decided to just do it one day and I am so glad I did, now I could make them in my sleep and there is nothing better than one of these hot out of the oven. I made the Pretzel dogs for Labor Day, all of my family raved about them, especially my daddy!