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Showing posts from January, 2013

Ten Minute Chili and Del Monte Southwestern Tomato Kick-Off Giveaway

All of you who know that I am a HUGE sports fan.  This time of the year is especially exciting and I don't want to spend game time in the kitchen preparing meals.  So I was so excited to find this Chili recipe.  It is perfect for game day or any crazy day for that matter. I used the new Del Monte Petite Cut Tomatoes with Green Chilies .  QUICK and YUMMY!! 10 Minute Chili from Del 1 can (14.5 oz.)  Del Monte ®  Petite Diced Tomatoes with Green Chilies (or chipotle chilies) 1 can (8 oz.)   Tomato Sauce 1 pound  ground beef 1/2 cup diced onions 2 Tablespoon chili powder (plus or minus to your taste) 1 can (15 oz.) kidney beans or pinto beans, drained and rinsed Salt and pepper to taste Brown meat, and onions in a large skillet.  Stir in the chili powder.  Add undrained tomatoes, tomato sauce and beans.  Cook over medium heat for about 5 minutes or until heated through.   We like to serve with shredded cheese, sour cream and tortilla chips. The new li

Red Velvet Crinkle Cookies

Recently I had my first experience with a red velvet cookie at a restaurant.  I was instantly hooked and had to try to recreate them.  They turned out fabulous and my coworkers said they were better than the ones we had bought!  They are a little messy to make, but oh so worth it!! Red Velvet Crinkle Cookies adapted just a bit from Duncan Hines 6 Tablespoons butter 1/2 cup powdered sugar 1/2 teaspoon cornstarch 1 box Red Velvet Cake Mix 2 eggs 1/2 -1 cup white chocolate chips Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend. Place cake mix, cooled butter and eggs in a large mixing bowl. Mix by hand until well blended and a dough forms. (*Mixing by hand is the key to this recipe!) Form dough into 1-inch balls and roll in powdered sugar. Place on a lightly greased baking sheet about 2 inches apart. Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute

Apple Pie Bites

I recently saw something like this, but there was not recipe to go with it.  So I created my own.  Three words to describe it..QUICK, SIMPLE and DELICIOUS!! Huge hit with the family!  They were also cute. Top with a bit of ice cream and it is perfect! Apple Pie Bites 1/2 cup sugar 2 teaspoons ground cinnamon 2 cans crescent rolls 3 Tablespoons butter 2 medium apples, cut into 8 wedges Preheat oven to 375 degrees. In a small bowl, combine sugar and cinnamon.  Set aside 1 Tablespoon of the mixture.  Unroll the crescent rolls. Brush with 2 Tablespoons butter and sprinkle with remaining sugar mixture. Place a slice of apple in the large end of the roll. Close the ends over the apple slice and roll up.  Try to seal ends the best you can. Place on a lightly greased cookie sheet.   Melt remaining 1 Tablespoon of butter and sprinkle with the 1 Tablespoon of sugar mixture you set aside. Bake for 12-15 minutes or until lightly brown and set up. Top with some ice

Chicken Tostadas

This was fairly quick to make and delicious.  A big hit with all the family members.  I allowed each of them to add their own toppings to the chicken and cheese mixture.  I will be making these again soon. Chicken Tosadas 8-10 small corn tortillas 2 Tablespoons olive oil (you may need more or less) 2 cup grated cheddar cheese 3/4 cup onion, diced small 1 teaspoon chili powder 2 garlic cloves, minced 2 cups cooked chicken, torn or shredded  salt and ground pepper 1 Tablespoon. plus 2 teaspoons lime juice 1 head romaine lettuce, shredded 1-2 tomatoes,  chopped 1-2  avocado, halved, pitted, peeled, diced small fresh cilantro, for serving (optional) Preheat the oven to 400 degrees. Lightly brush both sides of tortillas with olive oil and place on a rimmed baking sheet.  Bake until golden and crisp, about 10 minutes.  In a large skillet, heat 1 teaspoon oil over medium-high. Add half the onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until

Chocolate Avocado Muffins

Ok I'm sure most of you are reading the title and going....WHAT??  I love chocolate and avocados but  put the two together??? When I saw this recipe over at Inside BruCrew Life  (an amazing blog by the way.) I was of course intrigued and you know me I had to try it out!!  I didn't want anyone to know what was in them before tasting them, so it was a rush to get them done before the kids got home from school.  A bit skeptical after I burnt the first batch, but the rest turned out awesome.  The kids LOVED them.  They were moist and delicious.  The recipe says they are better after they have sat for awhile, well mine did not last that long. Chocolate Avocado Muffins from Inside BreCrew Life  1/2 cup oil 1/2 cup sugar 1/4 cup applesauce 1 teaspoon vanilla 1 ripe avocado, smashed 1/3 cup yogurt (I used vanilla flavor greek yogart) 2/3 cup milk  1 teaspoon baking soda 2 teaspoons. baking powder 1/2 teaspoon. salt 1/2 cup cocoa powder 2 cups flour 1

Peanut Butter Swirl Bars

There is just something awesome about the combination of chocolate and peanut butter.  These bars were super simple to make and they are oh so delicious!! Peanut Butter Swirl Bars from my friend Tawnia 1/2  cup chunky peanut butter 1/3 cup margarine 3/4 cup brown sugar 3/4 cup white sugar 2 eggs 2 teaspoons vanilla 1 teaspoon baking soda 1/4 teaspoon salt 1 cup flour 1 cup chocolate chips Cream together peanut butter and margarine with sugars. Add eggs. Add vanilla, soda and salt. Blend well. Mix in the flour. Spread mixture evenly into a greased 9x13 pan. Sprinkle freely with chocolate chips.   Place in 350 degree oven (middle rack) for 5 minutes. Remove from oven and swirl melted chocolate throughout cookie batter.  Bake for about 25 more minutes until center is cooked through. If bars start to pull away from the edge of the pan, the cookie is probably completed baking.  Let cool, if you can wait that long, and cut into bars. OH YUM!! They did not last long around

Mini Chocolate Meringue Pies

Here is the recipe for the cute and delicious pies that I made recently.  They were a huge hit with the family.  The meringue was a nice touch making them a bit different from the normal chocolate pie. Mini Chocolate Meringue Pies From Make mini pie crusts (directions can be found here) Filling: 1 box (4 serving size) chocolate pudding 2 cups milk 1 oz. milk chocolate chips or bar (shredded or chopped finely) 4 egg whites 1/2 teaspoon cream of tartar 1/2 teaspoon vanilla 1/3 cup sugar 1 oz. milk chocolate chips or bar finely grated Preheat oven to 350 degrees. Mix pudding, milk and 1 oz chocolate together.  Place your baked shells inside the muffin cups to keep them from tipping.  Spoon about 2 Tablespoons of  pudding into each crust. In medium bowl, beat egg whites, cream of tartar and vanilla with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glos

Making Mini Pie Crusts the Easy Way

This year for Christmas dessert I decided to try something new.  These mini pies were delicious and fun to eat.  Who knew that making mini pies would be so easy!! Mini Pie Crusts Heat oven to 400°F.   Roll out pie dough and  using a round cutter or in my case the top of a glass, cut out rounds from each crust. Invert muffin pan. Place crust rounds on backs of the muffin cups, pressing and pinching to form cup. (I got 10 from 1 packaged crust)  Bake 10 to 12 minutes or until light golden brown.  Carefully remove, let cool and fill with your favorite filling! The recipe for mini pies I made will be coming soon!! Think of the endless possibilities!!