Cheesy Bacon Ranch Potatoes

These are soo good! What's better than cheese, bacon, and ranch?! (For those of you who aren't fans of ranch dressing, at least give them a try. I've had people who didn't like ranch still eat these potatoes and love them!)

2 lbs small red potatoes
1/2 cup ranch dressing (I always use Hidden Valley)
1/2 cup shredded cheddar
1/4 cup bacon bits (DO NOT use the crunchy kind. Use the real bacon bits. Hormel makes a good one that I love. The one with the black lid.)
Salt & pepper
I always use a little more than the above called for ingredients, so feel free to add extra for extra flavor!

Chop potatoes and put into a greased 13x9 baking dish
Add salt and pepper to taste
Add remaining ingredients and mix until well coated
Cover with foil and bake at 350 for 40-50 minutes
Remove foil and bake an addition 5-10 minutes, until potatoes are tender

Cheesy Chicken & Salsa Skillet

This is an easy, filling meal from Kraft. There are a couple things you can do differently from the original recipe, so I'll let you know those as well.

2 cups multigrain penne pasta (You can also use regular pasta, or change it up completely and use Spanish rice in place of the pasta.)
1 lb boneless, skinless chicken breast, cut into bite size pieces (I think that the chicken needs a boost of flavor in this recipe, so you can cook it in taco seasoning)
1 1/4 cups salsa (The recipe calls for chunky salsa, but I don't use chunky in my house, just regular Pace Picante Sauce. It's up to you!)
1 cup frozen corn, thawed
1 green pepper, cut into strips
1 cup Mexican style shredded cheese (If you don't have that on hand, just use Cheddar, Monteray Jack, or something similar)

Cook pasta or rice according to package directions
Heat skillet over medium high
Add chicken
Cook and stir 2 minutes
(If you're using the taco seasoning, before you continue to the next step, go ahead and sprinkle the chicken with the seasoning, add water, and allow to cook for a couple minutes.)
Stir in salsa, corn, and peppers
Bring to a boil
Simmer on medium low for 8 to 10 minutes or until chicken is cooked through, stirring occasionally
Add pasta or rice to chicken mixture
Mix lightly, then sprinkle with cheese
Remove from heat and cover. Allow to stand for 1-2 minutes, until cheese is melted

Summer Salad

Summer Salads (at least the way we make them in my family!) are a simple, delicious addition to any meal.

Basically, you take fresh veggies, add salt and pepper, then toss them in your choice of dressing, and allow it to sit for awhile before serving, so the veggies soak up all the flavor.
Typically, for our Summer Salads, we use
tomato
cucumber
green pepper
red onion or white onion

You can cut everything into strips, or just do a rough chop.
For the dressing, you can use Zesty Italian or Balsamic Vinaigrette.
I've also made my own Red Wine Vinaigrette that tasted great. You do 3 parts oil to 1 part vinegar. For example, 3/4 cup Extra Virgin Olive Oil to 1/4 cup red wine vinegar. Shake really well and pour over veggies.
Another yummy alternative is to use a water/white vinegar mixture. (This is where you would use the white onion as opposed to the red onion.) Use the same 3:1 ratio, and I also add 1/2 tsp to a full tsp of sugar. It cuts down on the strong taste from the vinegar.

Remember to let everything sit for awhile and give it a good stir just before serving!

Jalapeno Cheese Squares

There are a lot of variations for this recipe, but this is the one that I give out when people ask. Everyone who has tried it, loves it! I got the recipe from my sister.

2 eggs
2 cups cheddar cheese
2 cups mozzarella cheese
1/4 cup chopped white onion
3 tbsp chopped jalapenos (If you like it hotter, add more!)

Mix everything, but the eggs
Spray a small square baking pan with Pam and add ingredients
Crack and whisk eggs, then pour over cheese mixture in pan
Bake at 400 for 15-20 minutes, until slightly brown
Allow to cool for 30 minutes, so mixture will easily cut into squares
Enjoy!

Breakfast Potatoes

This is another one of those recipes that I sort of threw together and was happy with the end result! It's also another one where the ingredients are "to taste". But they're easy and everyone I've made them for loved them! I usually make these when we have company and I do a big brunch.

2 1/2 pounds Idaho or Russet potatoes (This is an approximation. I usually have a 5lb bag on hand, and I use about 1/2 the potatoes. Enough to fill an 11x13 baking dish.)
1/4 to 1/2 white onion
pepper
Lawry's seasoning salt
Mrs. Dash Table Blend Seasoning
garlic powder

Preheat oven to 350
Spray baking dish with Pam or other non-stick cooking spray
Chop potatoes and put in baking dish
Season potatoes with pepper, Mrs Dash, Lawry's & garlic powder. All these are to taste. If you like more or less of something, add more or less. I just liberally apply a coating to the potatoes
Stir potatoes so seasonings are evenly distributed
Chop onion into large pieces and layer on top of potatoes. I use these purely for flavor. When the potatoes are finished, I take the onions off and throw them away. You can keep them in and eat them if you wish. If you do, then I suggest cutting the onion into small strips and mixing it in with the potatoes.
Cover with foil and bake at 350 for 40-50 minutes.
Remove foil and allow to cook, uncovered, for an additional 3-5 minutes.
These are great on their own or dipped in ketchup!

Chai Oatmeal Raisin Cookies

This is another recipe sent my way by S. (Check out The London Diaries!). She's made these twice and says they're to die for.

S sent me the original recipe, which came from the Serious Eats website. But she's also modified the recipe to suit her taste and has included those notes in parentheses. Go with what works for you!

serves 4 dozen cookies, active time 20 minutes, total time 45 minutes

• 2 sticks unsalted butter, at room temperature (they really do mean it when they say “at room temperature.”)
• 1 cup dark brown sugar
• 1/3 cup granulated white sugar
• 2 large eggs (or three small eggs)
• 1 teaspoon vanilla extract (I add a tiny splash extra)
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt (the kosher bit isn’t necessary. Regular salt works just fine)
• 1 teaspoon cardamom (was really hard for me to find... I put in a slightly lumped teaspoon, so a tad bit more than one teaspoon)
• 1 teaspoon cinnamon (I put in a teaspoon and a half, purely because I love cinnamon)
• 1/2 teaspoon ground ginger (very strong so kept to the ½ teaspoon)
• 1 teaspoon ground cloves (also very strong, but put in a pinch or two extra as I like cloves and they make the cookies smell ah-ma-zing!!)
• 1/2 teaspoon nutmeg (went with just under a full teaspoon)
• 1/4 teaspoon ground black pepper
• 3 1/2 cups old fashioned oats
• 1 cup raisins (added a bit extra because they’re nice)
• 1 chai teabag (not the powder mix that you can get, you need the teabags)
• 2 cups boiling water

Procedures

1. Let chai tea steep in boiling water for 5 minutes. Discard teabag. Let raisins steep in chai tea for 15 minutes, then drain. (I leave them for a bit longer.... it doesn’t change much but the raisins do get nice and plump!)
2. In a large bowl, cream together butter, dark brown sugar, and granulated sugar until fluffy, 3 minutes. Beat in eggs and vanilla.
3. In a medium bowl, combine flour, baking soda, salt, and spices. Add flour mixture to sugar mixture in two additions, beating until just combined. Stir in oats and raisins. Let dough chill in refrigerator for 15 minutes.
4. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough in rounded tablespoons onto baking sheet. Bake until golden brown, 10-12 minutes. (I don’t know if it’s just my oven but I do find that I leave the cookies in for around 14 minutes. Then again... I do like them a bit crisp.)

I think I might try tossing in a handful of chocolate chips next time too!

Strawberry Basil Lemonade

Greetings, fellow foodies! I apologize for the lack of activity the past few days. We had friends in from out of town and my husband just came to the end of another Basic Training Cycle (He's a Drill Sergeant.), so we had some ceremonies and stuff to attend for that. Hope your summer is going well!

This is a recipe given to me by Scarlett B. I linked up with her on a community page for the area we live in. It's a refreshing drink that would be perfect for those hot summer days!

Strawberry Basil Lemonade
1- packet of Crystal Light Lemonade
1/2-1 container of fresh strawberries
5-10 fresh basil leaves

Mix lemonade in a pitcher that can be shaken or stirred.
Blend the strawberries to a puree or leave it in small chunks) and add in the basil.
Mix with the lemonade mixture and pour over ice.
Adjust to your tasting of basil or strawberries.
I love a lot of basil, so I go heavy on it.
Happy Summer!

Stir-fryed Pork Chops

1-2 packages thin sliced pork chops (They are sometimes labeled as breakfast chops. One package feeds my family of 3, so if you're feeding 4 or more, go with 2 packages.)
1/2 white onion
1/2 green pepper (If you're cooking 2 packages, you may want to add in more of the pepper and onion.)
1 package brown gravy mix (I always use McCormick.)
salt
pepper
crushed red peppers

Season pork chops with salt and pepper
Cook over medium heat, but remove from heat before finished. They should still be pink. (If you don't want to do it this way,  you can slice the pork chops when they are still raw. I just think it's easier to slice them when they are slightly cooked.)
Place pork chops on a cutting board.
Slice green pepper and onion into strips and place in the pan your pork chops were in. Allow them to cook over low heat.
In the mean time, trim fat from pork chops and slice them into strips.
Put pork chops in the pan with veggies and turn heat up to medium.
Add salt, pepper, and crushed red peppers. (A little or a lot. We like heat in ours!)
When everything starts sizzling, cover pan and cook for 3-4 minutes. (This makes the chops juicy and helps distribute the flavor of the veggies. We don't actually eat the peppers and onions, we just like the flavor they give the chops! However, you can eat the veggies.)
Remove lid and allow pork chops to finish cooking, uncovered. It should only take a few more minutes.
Make sure to stir everything frequently while it's cooking.
Just before the chops are complete, make gravy according to package directions (I always use the microwave method.)
Plate pork chops and pour gravy over them before serving.
I always make biscuits to go with this, because they're perfect for dipping in the gravy! :)
Also, I always make some type of butter noodle as the side with these. But a veggie or mashed potatoes would work great as well.

Chocolate Peanut Butter Cheesecake

This is a Nigella recipe from my friend S (yes, that S, of the famed 'The London Diaries'! Check it out under my Favorites tab). It's a British recipe, so I've done my best to translate everything over into American cooking terms and ingredients. However, I will also include the link to the original recipe, for my readers in the U.K.!
Also, I'm including a video that S sent me of Nigella making this cheesecake. If you've never seen Nigella Lawson in action, you're missing out! She has a way of making everything she cooks seem sensual and sexy. To quote S, it's almost like "food porn"! Not to mention, she cooks in a robe. So, there's that!
Anyways, without further ado...

Here's the link to the original recipe
http://www.nigella.com/recipes/view/CHOCOLATE-PEANUT-BUTTER-CHEESECAKE-5309

Here's the Americanized version of the recipe

Base
2 1/4 cups graham cracker crumbs
1/3 cup salted peanuts
1/2 cup dark chocolate chips
3 1/2 tbsp softened unsalted butter

Preheat oven to 300
Process the base ingredients in a food processor or blender
When it comes together in a clump, put it into a springform pan and press along the bottom and sides to form a crunchy crust
Place into fridge while you make the filling

Filling
2 cups cream cheese
3 eggs PLUS 3 egg yolks
1 cup ultra fine sugar (If you can't find ultra fine sugar at the grocery store, you can take regular sugar and process or blend until fine)
1/2 cup sour cream
1 1/2 cups creamy peanut butter

Place filling ingredients into a processor or blender and mix until smooth
Pour filling on top of the base in the springform pan
Bake for one hour. The top should feel set and dry. If not, bake a little longer.
Set aside while you make topping

Topping
1 cup sour cream
1/2 cup milk chocolate chips
2 1/2 tbsp soft brown sugar

Warm topping ingredients in a small saucepan, over low heat, whisking to blend in chocolate as it melts.
Remove from heat
Spread topping gently over the cheesecake, trying not to break the surface of the cheesecake, or it will marble
Bake for 10 minutes
Remove from oven, allow to cool, then refrigerate overnight, before serving

And finally! Here's the link to the video
http://www.youtube.com/watch?v=mlyFkauPQKI

Danish Puff

This is another great recipe from my friend Sue. It would be great to make for a Sunday morning breakfast or brunch. Or even as an after dinner treat, served with coffee.

1/2 Cup Butter
1 Cup Flour
1 Tbsp Water 

Mix 3 ingredients like you would pie dough... On an ungreased cookie sheet spread dough into an oval shape


1/2 Cup Butter
1 Cup Water
4 Eggs
1 Cup Flour
1 Tsp Almond Extract

Heat butter and water till boiling 
Add flour and almond extract and mix till forms a ball
Remove from heat and add eggs one at a time, beating between each egg till well mixed.
Continue beating till mixture is smooth and glossy. I use a wooden spoon to beat the mixture.
Spread this mixture evenly over oval crust.

Bake 350 for 60 minutes.

Cool completely and then make Glaze:

1 1/2 Cups Powder Sugar
1 1/2 Tsp Vanilla
2 Tbsp melted Butter
1-2 Tsp milk.

Mix all ingredients together till smooth. Spread icing over cooled pastry.. Can be decorated with maraschino cherries (halved) and chopped nuts.

*Side Note: Sue said that when you make this pastry, it will puff up, but as it cools it will fall. So, have no worries if it falls! Also, when it's humid, the crust can become a bit soggy.
And as an option, you can divide the dough and make 2 smaller puffs, as opposed to one big one.

Stef's Famous Tacos

This recipe is from my friend, Stefanie B. I don't know where it originated from, but I know she has made it famous! :) People are always asking her to make it. It's easy and delicious.

1 lb of ground beef
1 package of taco rice side
1 package of taco seasoning
1 can diced tomatoes
1 Package of cream cheese
A pack of any kind of taco shells, soft or hard

Cook the meat and the taco rice at the same time, but seperately.
Heat taco shells in the oven.
Drain the meat. Add the taco seasoning and water.
Drain the diced tomatoes. Add those to the meat and seasoning.
By this time rice should be done.
Get a medium size bowl.
Mix the meat, tomatoes, rice and cream cheese altogether until the cream cheese is completely mixed in. Then you put it on the shells and voila, dinner is served!
This usually feeds my family of 4 with left overs. If serving 5 people or more just double everything.

Country Fried Steak & Gravy

This recipe is from my friend Dawn D. Believe it or not, I've never had country fried steak. (Gasp! I'm from the SOUTH!) I've always wanted to try it, but never had a good recipe. I think this is the one and better yet, she's also included a gravy recipe.

1 cup vegetable oil
1 lb. round steak (I buy the ones already sliced up in the meat section)
salt
black pepper
1 egg beaten
3 cups plus 3 tbsp. milk
1 1/2 cups plus 3 tbsp. all purpose flour

Heat oil in large skillet.
Use meat mallet to pound out the meat then season meat w/salt & pepper.
Combine egg w/ 3 tbsp. of the milk.
Put 1 1/2 cups of flour in pan & season w/ salt & pepper.
Coat steaks w/ flour, tap off any excess.
Drip steak in egg wash, coating both sides completely.
Coat steaks w/ flour on both sides again.
Fry steaks in the hot oil until brown on each side (about 3 minutes).
Remove from stove & drain on paper towels. Season w/ salt & pepper again.
Pour out most of the oil from the pan except about 1/4 cup.
Over medium heat, add 3 tbsp. flour & cook 3-4 minutes, whisking constantly.
Add rest of milk 1/2 cup at a time, still whisking constantly.
Bring to boil, reduce heat to medium-low. Season w/ salt & pepper.
Cook 8-10 minutes, whisking constantly. Gravy should be thick enough to coat back of a spoon.
Serve & enjoy!

Beef Enchiladas

This yummy recipe is from Lacey B., whom I linked up with on a military wives FB page. Lacey says she is a really picky eater, but swears by this recipe and says even the pickiest will like it! Enjoy!

1 lb. ground beef
1 pkg taco seasoning
1 can enchilada sauce (hot or mild whatever you want.. hot isn't really hot LOL!!)
1 can green chilies1 8 oz sour cream
1 can cream of chicken
shredded cheese
1 pkg tortillas

mix sour cream and cream of chicken together and set aside
brown ground beef
add in taco seasoning and mix together
then add green chilies and enchilada sauce
let simmer about 20 minutes
add ground beef mixture into tortillas and roll like you would a burrito and add in desired amount of shredded cheese
put all into a 9x13 baking pan
when ground beef mixture is gone dump sour cream/cream of chicken mixture onto tortillas and spread around top with desired amount of shredded cheese
bake 375 until hot and bubbly and cheese is melted it usually takes 25-30 minutes

Chicken Rice

This recipe comes from Elmer B., courtesy of Southside Gourmet. It sounds delicious and worth trying!

Chicken leg quarters stewed and deboned, served in a white sauce over tumeric and cayenne infused rice. Also known as: I quarti di gamba di pollo hanno stufato ed il deboned ha servito in una salsa bianca sopra il tumeric e nel pepe rosso ha infoso il riso

3 Chicken Leg Quarters

1 Large Onions (2 Cups worth)

2 cup of carrots raw.

2 quarts of water

salt pepper to taste

2 teaspoons tumeric

1 1/4 teaspoon of cayenne pepper (Adjust to your taste I use way more than most people.)

 

Combine in large stew pot

Bring to boil for 10 minutes turn down to simmer for 2 hours

Extract quarters and cool. Debone chicken

Reserve fluid

 

Rice

1 cup of rice and 2 cups of above broth per 2 servings

Bring to boil reduce to simmer 18 minutes.

 

White sauce

In a skillet make a rue of equal parts flour and oil

When yellow to light brown in color slowly add scalded milk till the thickness of choice ( not every body likes same thickness) If it gets too thick thin with remaining broth. Remove from heat and add boned chicken

Put rice in center of plate top with gravy and chicken.

Nutella Quesadillas

It's too late in the day to try these for Sunday breakfast or brunch, but there's always next weekend! For those of you who have never tried Nutella, YOU'RE MISSING OUT! It's a chocolate hazelnut spread and it's incredible. It's from the makers of Ferrero Rocher, so if you've ever had the candy, it's basically the same thing.

White flour tortillas (Shoot for the small to medium sized ones)
Nutella
Powdered sugar
Your choice of fresh fruit (I always use strawberries and bananas, but you could also use kiwi, raspberries, blackberries, whatever your heart's desire!)

Spread tortillas with a generous layer of Nutella. You want to make sure you get the edges, as it will help the tortilla stay sealed.
Slice fruit and layer on one half of tortilla. (I do a layer of strawberries, then a layer of bananas on top)
Fold tortilla over and press along edges to seal.
Heat in a skillet, over medium heat, for 2-3 minutes on each side.
Remove from heat, cut into triangles, sprinkle with powdered sugar, and serve!
Beware: They are ooey, gooey, and messy, but sooo worth it! :)

Strawberry Delight

This recipe is from my future sister-in-law, Brittany. She makes it for the holidays, and recently made a special batch just for us when she came down for a visit. It's sooo good! :) This recipe is for a small batch, but it can easily be doubled or tripled for larger crowds.

2 cups graham cracker crumbs (If you don't have crumbs, just stick whole grahams into a food processor or blender!)
1/2 cup butter
3 tbsp sugar
1 large bag frozen sliced strawberries OR 3 cans strawberry pie filling OR 1 carton fresh strawberries, sliced
1 12 oz tub Cool Whip
1 1/2 cups powdered sugar
1 8 oz cream cheese, room temperature
3 tbsp milk
2 containers strawberry glaze (If using the pie filling, you won't need these)

Melt butter and mix with sugar. (The granulated. The powdered is for later!) Add this to the graham cracker crumbs and press into a deep, square dish (I think she used an 8x8) to make the crust.
Combine softened cream cheese, powdered sugar, and milk. Beat together and then add Cool Whip. Beat until smooth, then spread over top the crust.
Mix the strawberries and strawberry glaze and spread over the cream cheese mixture.
Chill until ready to serve. It's best if you let it chill for an hour or two before serving, so it sets.

Ratatouille

This recipe came from my friend Nickey. It's a Rachael Ray recipe, but she modified it by adding ravioli and vegetable stock to taste. She said it makes the meal more filling. Nickey also said this is a great meal for her kids, because she lets them watch the movie Ratatouille while she's cooking, and then they are excited to try out the actual Ratatouille!

2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional for drizzling

1 medium onion, chopped

3 to 4 cloves garlic, finely chopped or grated

2 jarred whole roasted red peppers, chopped

1 small (8-ounce) can tomato sauce

Salt and ground black pepper

2 small yellow squash, thinly sliced

2 small green squash, thinly sliced

2 small eggplant, thinly sliced

2 to 3 small Yukon Gold potatoes or a handful of baby Yukon gold potatoes, thinly sliced

3 to 4 sprigs thyme, leaves removed

Preheat oven to 425ºF.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.

Add the onion, garlic and roasted peppers to the pan and cook until the onions begin to get tender, 4-5 minutes.

Set up a food processor or blender and add the contents of the pan to the machine. Add in the tomato sauce and puree everything up (it should be about the consistency of thin tomato sauce). Season with salt and pepper and pour it out into the bottom of a casserole dish or sauté pan.

Swirl your dish around so that the bottom is evenly coated with sauce then arrange your veggies on top in a spiral pattern, alternating each veggie type, until you've filled the pan (like he did in the movie!).

Sprinkle the thyme leaves over the top along with some salt, pepper, and a drizzle of EVOO. Cut a piece of parchment paper into a round the size of the pan (if you're not feeling artsy-craftsy, you can also use a square sheet of paper: Cut four slits in from the corners towards the center of the sheet – this will lay over the top of the dish just fine too). Lay it over the top and place the whole pan into the oven. Bake the ratatouille until the veggies are tender, about 45 minutes.

Serve the ratatouille with some crusty bread alongside.

Pepperoni Pizza Crescents

I'm sure I'm not the first person to make these, but I kind of stumbled upon them by accident (read: made them up as I went along!) a few years ago when I was looking to try something new. They're sort of a branch off of biscuit pizzas that I learned to make a long time ago in middle school Home-Ec. Enjoy!

1 or 2 cans of crescent rolls (depending on how many you want to make)
1 jar pizza sauce
cheese ( you can use pizza blend, mild cheddar, mozzarella...whatever your little heart desires!)
pepperonis
garlic powder
crushed red pepper (optional-I use them because we like spicy foods!)

Tear apart your crescents into individual rolls.
Add a small amount of pizza sauce to each roll. (I use a kitchen tablespoon when I'm doing this.) Spread the sauce evenly over rolls.
Sprinkle with garlic salt and red pepper (if you're using it).
Sprinkle a small amount of cheese on each.
Cut your pepperonis in half and lay them on each crescent. I use 1 to 1 1/2 per roll. If you like a lot, add more!
Roll the crescents up and place on a baking sheet. (This part is kind of messy!)
Bake according to package directions.

If you're feeling extra Betty-Crocker-ish, you can brush the rolls with melted butter and sprinkle on extra garlic powder and maybe some oregano.

Grilled Mexican Chicken Wraps

My son isn't a fan of these, but they are a fave of myself and my husband. I got the recipe from kraft foods, but I've modified it some.
I always serve these with fries or potato wedges.

1 package boneless, skinless chicken breast tenderloins
1 1/2 c coleslaw mix (The DRY mix. Do not get premade coleslaw!)
1 tsp chili powder, plus extra for coating chicken
1 tbsp lime juice, plus extra for coating chicken
1/4 c ranch dressing (I use Hidden Valley)
1/2 c finely shredded Mexican style cheese (The 4 cheese blend, or even whatever you have on hand)
1 tomato, chopped
1 package tortillas (The burrito kind work best. The soft taco kind are too small)

Optional
Sour cream and salsa

Coat chicken with lime juice and chili powder.
Grill, then chop and put into a bowl.
In the chicken bowl, add coleslaw mix, tomato, cheese, ranch, chili powder, and lime juice. I do it in that order, and I usually end up adding a little extra lime. But that's up to you.
Mix ingredients well.
Heat tortillas in the microwave, between 2 wet paper towels, for 30 to 45 seconds.
Spoon mixture into the center of tortillas, fold in the sides, and roll up burrito style.
As an option, you can grill them, seam side down, over low heat for 8 to 9 minutes. I'll be honest. I did that the first time and it was a disaster! The burritos fell apart! I haven't done it since, and it doesn't affect the outcome, especially since I heat the tortillas in the microwave.
You can also serve these with salsa and sour cream. I think they have enough flavor on their own, but again, it's up to you.