Who's Hungry?! (MckLinky Blog Hop)
Hey, who wants some delicious recipes?!Who could use to spice up their kitchen with some fabulous new meals?!
Um, me!
So I'm reposting this recipe, that I swear I've talked about a hundred times.
But then, check out the linky attached, it's got a ton more fabulous eats!
Seriously, I'm drooling!
Hubby and I love this recipe from my pal Mrs4444's lovely family cookbook....altered only slightly.
Bonus--it's super easy to make!
My Blog Friend's Chili
1 can black beans, drained
1 can corn, drained
22 oz. can crushed tomatoes
1 pkg taco seasoning (dry)
1 pkg ranch dressing mix (dry)
1 lb ground beef or turkey
1 sm. can of chopped green chiles
**Fry up beef or turkey until brown. Put all ingredients into a crockpot on low for about 2-4 hours. Serve with shredded cheese, sour cream, guacamole, and use tortilla chips to scoop!
Guess what we're having tonight!!
Yes, and we have it about 3 times a month, no lie.
Enjoy!
Virtual Cookie Exchange
Join the cookie exchange at Mommay's Mayhem be entered for her giveaway, click on the picture above to take you there!Snickerdoodles
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
4 Tablespoons granulated sugar
1 1/2 teaspoons cinnamon
Directions
Preheat oven to 375 degrees.
In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour.
Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 11 minutes or until golden. Transfer cookies to a wire rack to cool.
A Firecracker of a Dessert
Brownies in a pizza shape? Am I dreaming, I think i'm in heaven.Happy 4th of July!
2 rolls (16.5 oz each) Pillsbury® refrigerated traditional chocolate fudge brownie batter1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly
DIRECTIONS
1. Heat oven to 350°F (325°F for dark, nonstick pan). Grease 12-inch pizza pan, or spray with cooking spray. Spread both rolls brownie batter evenly in bottom of pan to form crust.
2. Bake 16 to 20 minutes. Cool completely, about 1 hour.
3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth. Brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges. Store covered in refrigerator.
-thank you Pillsbury!
I'll Have What She's Having
2 more days!!! *for our theater at least!*I'm so giddy and it's SO worth it! My friend Merrie and I are co-hosting a little gathering of some friends and Sex fans Friday night before clicking our Manolos (read: Target-brand heels) over to the theater.
To begin our party, we'll serve cocktails like those of the Cosmo-liking, plus a few new recipes I found at THIS site.
Carrie’s “I Love NY” Cocktail
1 oz. vodka
1/2 oz. triple sec
1/2 oz. Alize’ Gold Passion Fruit liqueur
1 oz. red cranberry juice
splash of fresh lime juice
lime twist for garnish
Add ingredients into a cocktail shaker with ice. Shake and strain into a Martini glass. Garnish with a lime twist.
Carrie’s Wedding White Cosmo
1 1/2 oz. vodka
1/2 oz. triple sec
1 oz. white cranberry juice
splash of fresh lime juice
granulated sugar for the glass rim
Run a lime wedge around the rim of a Martini glass and dip rim in granulated sugar. Add ingredients into a cocktail shaker with ice. Shake and strain into the sugar-rimmed Martini glass.
The Bloody Miranda
1 1/2 oz. vodka
4 oz. tomato juice
1 teaspoon fresh lemon juice
1/2 tsp Worcestershire
splash pepperoncini juice from the jar
celery salt for glass rim
pepperoncini for garnish
Run a lemon wedge around the rim of a highball glass and dip rim in celery salt. Fill glass halfway with ice. Add ingredients into the glass and stir. Garnish with a pepperoncini.
Charlotte’s Chocolatini
1 oz. vodka
1 oz. Bailey's Irish cream
1 oz. creme de cacao
1 teaspoon chocolate syrup
melted chocolate chips for glass rim
Melt chocolate chips in the microwave. Dip the rim of a Martini glass in the melted chocolate. Add ingredients into a cocktail shaker with ice. Shake and strain into the chocolate-rimmed Martini glass.
Samantha’s Peach Stinger
1/2 oz. peach schnapps
1 1/2 oz. Brandy
peach slice for garnish
Add ingredients into a cocktail shaker with ice. Shake and strain into a Martini glass. Garnish with a peach slice.
Are you ready?
Hola Amigos
It's Cinco de Mayo! As a treat to all my ethnic readers, I will write the rest of my post in Spanish.
Hola. Benvenidos a mi blog. Hoy es una dia especial, Cinco de Mayo! *puedes oir los Mariachis?*
Vamanos a la cocina para beber Coronas y preparar tostadas de gallo.
Okay I'm totally out of energy for Monday morning Spanish. The 8 years of high school and college courses did not help me whatsoever. My 7 year old nephew can speak better than I can and he's only 1/2 Mexican.
Chicken Tostadas.
1/4-1/2 cup canola oil or vegetable oil
4 corn tortillas
1 1/2 cups shredded lettuce
2 chicken breasts, cooked and shredded
3/4 cup salsa
1 can refried beans
1 cup cheddar cheese or monterey jack cheese
1 avocado, cut into 1/2 inch chunks
1/2 cup diced tomatoes
sour cream (optional)
1. Heat 1/4 inch of oil in small skillet.
2. Cook tortillas in hot oil one at a time for 20-40 seconds on each side or until crisp and golden brown.
3. Drain tortillas on a paper towel; keep warm in foil in 250° F oven until serving time.
4. Heat beans with a touch of oil.
5. To assemble, top each tostada with beans, lettuce, chicken, salsa, cheese, avocado and tomatoes.
Top with sour cream, if desired.
Serve with an icy Corona or better yet a bucket of Coronitas.
Ay Yi Yi es una fiesta!
Don't they Know I'm Weak? (& a recipe)
Little League Baseball is selling chocolate bars again.
I couldn't say no.
So I didn't, I brought a box home. Merely opening the box will cost me $62.50. I'm trying to explain to myself that the goal is to sell all 50 bars, not eat them. My stomach, heart, and all that makes me a woman aren't falling for it.
The temptation is there everytime I walk into the kitchen, open the fridge, and see the box. It calls out to me you know. I can hear the bars, all 4 fantastic flavors of them--milk chocolate, almond, crispy, caramel, calling to me from their cool cave. With the weather in the 80's lately, I couldn't dream of leaving them to melt on the counter. That would be chocolate abuse.
I'm not the only one. Little DQ, so innocent, so young, I don't trust her as far as I can throw her. She has the same woman formula brewing within her, and I can see the yearning in her eyes. She is a chocoholic bud just waiting to blossom.
My mind won't let go of the chocolate so I have to do something drastic...like change the subject to MEATBALLS!
My friend Lisa served these appetizers at one of her parties and I fell in love. It's a cinch to make and they are so yummy and have a 'chinese-food-flair' to them. And bonus, it's a crockpot recipe!
Asian-style Meatballs
1 package frozen meatballs
16oz sweet and sour sauce
10oz crushed pineapple
1 red bell pepper
1 sm. white onion
Slice and dice bell pepper and onion [I'm not a huge onion fan, so I only used half a sm. one]. Place into crockpot with pineapple, sweet and sour, and meatballs. Heat on low for 3 hours, then on high for 1 hour, stir occasionally [just to mix up the meatballs].
Menu Monday
It's been a while since i've posted a recipe. Well besides my Brownie Sandwich recipe from yesterday. I mean a real hearty-meal-one. I found this "looks like a winner" on Jennifer's site who got it from Imposter Mom. I LOVE crock-pot recipes. Just drop and go....and it's ready when you're ready for dinner.Imposter Mom's Mama's Roast Beef
1 Beef Roast (Any cut, as big as you need for your family)
1 can cream of mushroom soup
1 pack onion soup mix
1/2 bottle of red wine
Place Roast in a crock pot. Mix onion soup mix and cream of mushroom soup. Spread on top of Roast. Pour wine in crock pot until it is just about at the top of the roast. Cook for 8-10 hours.
*Enjoy the other 1/2 of the wine bottle during dinner, or after. Or for breakfast tomorrow if you have a babysitter!
MMMM-Monday
My friend Ana introduced me to her delicious banana bread when we went on a girl's only RV trip in January. Our originally-planned-scrapbook-weekend was cancelled due to extreme weather and power outages, so 3 of us decided we still wanted to 'get away' for the weekend. We ended up in Carmel with G's RV, and had a marvelous time! Since her banana bread was delish, she has graciously allowed me to post her Banana Bars recipe, which I cannot wait to try!Banana Bars
cake
1 cup vegetable/canola oil
1 cup sugar
1 cup brown sugar
4 eggs
1 cup mashed banana
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 cup chopped walnuts (optional)
Frosting
4 oz cream cheese (half box)
½ cup butter (1/2 stick)
2 cups icing sugar
½ tsp. vanilla
1 tsp. orange juice
CAKE: Heat oven to 350 F. Mix all ingredients in order in a large bowl. Pour into a greased 11X16 pan Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
FROSTING: Blend cream cheese and butter. Easiest to do if butter and cream cheese have been out for an hour or two at room temperature. Slowly add icing sugar, orange juice and vanilla. Frost and cut into squares.
Make 2 dozen squares (depending how big the bar is!).
Menu Monday's Recipe
If you are asking yourself what to put on the menu tonight or anytime this week, how about Bunco Chili. I've adapted this recipe from my friend Ana's. She made it for our Bunco group last year and when it was my turn this year, I tried it. It's yummy!! You can find the original recipe labeled Elk Chili at All Recipes. If you don't have fresh elk at your disposal, you can substitute ground beef, turkey, or chicken, even deer meat if you're so inclined. I also made it a crockpot meal so I could make it ahead of time and smell it's yummy goodness for a few hours. I paired the chili with corn bread and it was a hit.Bunco Chili *for 6*
1.25 lb ground turkey (our pre-packaged turkey comes in that size)
1 yellow onion diced
2 10oz cans tomato sauce
1 14.5 oz can italian stewed tomatoes
1 150z can kidney beans
1 15 oz can Cannellini beans (white kidney)
1 4oz can diced green chilies
1 1/2 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1 tsp black pepper
1 tsp salt
1/2 cup brown sugar
*toppings optional: dollop of sour cream and/or guacamole, sprinkle of cilantro
Cook 1/2 the diced onion with the ground turkey until browned. Drain any excess grease.
Add turkey and remaining ingredients to crock pot. Heat on low for 4 hours or high for 2 hours.
Top with sour cream.
If you like spicy, you'll love this!
