Ryan's new favorite

I tried out a recipe to use up some chicken and mozzarella cheese I had in the fridge.  Sometimes they work, sometimes they don't.  This one worked and is slowly becoming one of Ryan's favorite dinners.  I think it's just okay.  I don't mind eating it, and it will go into regular rotation, but I don't LOVE it quite as much as Ryan...

Bruschetta Chicken Bake
http://www.kraftfoods.com/kf/recipes/bruschetta-chicken-bake-65546.aspx

 

Makes: 6 servings, 1 cup each

300 calories per serving

Ingredients:

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced  (I use 1/4 tsp garlic powder)
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions:

1. HEAT oven to 400ºF.
2. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
3. LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
4. TOP with stuffing. Bake 30 min. or until chicken is done.

Cookies, cookies, and more cookies...

This week was filled with sugar cookies. Literally. Over the course of three days, I made the dough, rolled out/cut out, baked, and frosted eight dozen cookies. Well, I did have some help with the icing from Ryan. He filled most of the cookies. I outlined and detailed. The project took all Friday night as it was. Without his help, I would have been up until the wee hours of the morning instead of only 12:30. Thanks, Ryan!!

The turtle sugar cookies were for my cousin Abby's baby shower. It was a Under the Sea with Baby and Me theme. Everything turned out soooo cute! My aunt and cousin did a great job with the shower.

I've already posted the sugar cookie recipe I used, so I'm not going to post it again.  However, you can find it here.

A few weeks ago I baked some pumpkin bread because I hadn't had anything pumpkin yet this season.  I wanted something, so I found this recipe in my trusty Betty Crocker Big Red Cookbook!  It can also be found online here.

Pumpkin Bread
Recipe courtesy of Betty Crocker

Makes 2 loaves, 24 slices each
95 calories per slice

Ingredients:

• 1 can (15 oz.) pumpkin (not pumpkin pie mix)
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 tsp vanilla
• 4 large eggs
• 3 cups all-purpose or whole what flour (I use half and half)
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking powder
• 1/2 cup coarsely chopped nuts
• 1/2 cup raisins, if desired (I did not desire)

 Directions:

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

I absolutely loved this bread.  And since Ryan doesn't like pumpkin, I got to eat the whole loaf myself!  :)  The other loaf went to my dad.  He liked it too!

Stayed tuned for Bruschetta Chicken Bake!

Feeling human again

I have been out of commission the last couple days with a headache/migraine from you know where!  It was pretty bad.  Thankfully, it started during the middle of our UofM/State party and not before...I was still able to make the Michigan sugar cookies I had been planning on!  I know I've posted the sugar cookie recipe before, but I'll post it again.  Check back in a couple weeks for more sugar cookies that I'm making for my cousin's baby shower.  They're going to be super cute!

The Best Rolled Sugar Cookies

Ingredients:

• 1 1/2 cups butter, softened
• 2 1/2 cups white sugar
• 4 eggs
• 2 tsp vanilla extract
• 5 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt

Directions:

1. 1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt.  Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. (When rolling sugar cookie dough, I use confectioner's sugar instead of flour to dust my rolling pin and rolling surface.) Cut into shapes with any cookie cutter. Place cookies one inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven.  Remove from cookie sheet after about 2 minutes and cool completely.

Everyone really seems to love these cookies.  We were left with only three after we made goodie bags for our guests to take home.  I love it when people like my baked goods!  :)
 
My next baking adventure (either before or after the baby shower) is to make something with pumpkin.  There's this pumpkin, white chocolate chip cookie I've had my eye on...

Cooking light

For the last seven months or so, I really haven't been happy with the weight that I put on after the wedding/around my birthday.  I really haven't done anything to try and lose weight, so I'm consciously trying to eat better or not as much when we go out.  Needless to say, yesterday's dinner was light.  We had grilled cheese and soup.  Soup from a can...  Not really something to blog about.  I will say that I think I've found the way to get cripsy grilled cheese!  If you start with the grill on a tad warmer than medium heat (say 6 or 7), it will take longer for the bread to brown.  Once you flip it to the other side, reduce your heat to medium (5 or so).  Viola!  Non-soggy grilled cheese.

Tonight we're grilling hotdogs because we finally bought a grill!  It's not super fancy, but it'll do the trick.  Ryan's tired of using the griddle on the stove.  I really can't blame him.  Clean up is a pain in the butt.

Tomorrow I'm making swiss steak, so I will try to remember to take a photo and put it on the post for swiss steak.  :)

Lots to update!

I'm back with pictures!!  With Ryan being gone a lot for work, I haven't really been cooking all that much.  I do have a few things to update though:  crock-pot pork chops, apple pie, and vampire cookies.

Crock-Pot Pork Chops

I know this is a horrible photo.  I started eating and then realized that I didn't take a picture.  So, my half-eaten biscut was taken off and a brand new one place on my plate.  The pork was super tender and falling apart, so that's why it doesn't look like an actual porkchop.

Directions:

I used a Crockery Gourmet seasoning packet for this recipe.  They can be found at your local grocery store.  I've only been able to find them in the Metro-Detroit area at Holiday Market and Kroger.  After searching for a photo, apparently you can buy them through Amazon.com!  The chicken and beef packets are great too!

Mix entire contents of packet with 2 cups of water.  Add 1-2 lbs pork and the following vegetables coarsely chopped: 4 carrots, 4 celery stalks and 3 medium potatoes.  Cover and cook on low setting for 7-8 hours.  Do not stir, product will baste itself during the cooking process.

You read that correctly.  Those are the only instructions!  Super, super easy!  I used butterfly pork chops, so there was no bone to deal with.  The veggies are awesome cooked this way, and then I just added some Pillsbury Grands biscuts.

Apple Pie

Betty Crocker Big Red Cookbook - ninth edition

Ingredients: 

• Pastry for two-crust pie (see Betty Crocker cook book - pg 117)
• 1/3 to 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Dash of salt
• 8 cups thinly sliced peeled tart apples (8 medium)
• 2 tbls butter, if desired*

Directions:

1. Heat overn to 425 degress F.  Make pastry.
2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl.  Stir in apples.  Turn into pastry-lined pie plate.  Cut butter into small pieces; sprinkle over apples.  Cover with top pastry that has slits cut in it; seal and flute.  Cover edge with 2- to 3-inch strips of aluminum foil to prevent excessive browning; remove foil durin last 15 minutes of baking.
3. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust.  Cool on wire rack at least 2 hours.

Vampire Cookies

http://www.brightideas.com/bright_idea.aspx?ID=52

Inredients:
I used my own sugar cookie recipe instead of the one they provided.

• 1 1/2 cups butter, softened
• 2 1/2 cups white sugar
• 4 eggs
• 2 tsp vanilla extract
• 5 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• Red food coloring
• ¼ cup red decorator’s sugar
• 24 pieces MILKY WAY® Minis
• 1 tube vanilla frosting
• Plastic wrap
• Electric mixer
• Large bowl
• Medium bowl
• 2 cookie sheet pans

Directions:

1. In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in flour, baking powder, and salt.  Add enough food coloring to tint the dough bright red.  Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F.  Roll out dough on floured surface 1/4 to 1/2 inch thick.  (When rolling sugar cookie dough, I use confectioner's sugar instead of flour to dust my rolling pin and rolling surface.)  Cut into shapes with any cookie cutter.  Place cookies one inch apart on ungreased cookie sheets.
3. Sprinkle the cookies with red sugar.  Bake 6 to 8 minutes in preheated oven.  Remove from oven and immediately press a MILKY WAY® Minis into the center of each cookie.  Cool completely.  Use vanilla frosting to pipe fangs over the candy.

I think that's all the updating I have to do so far.  Hope you enjoy!

Pork chops...tomorrow.

I had planned on making pork chops for dinner tonight in the crock pot, but plans change as they always seem to do.  We'll have them tomorrow, and I promise to include photos!

I made two desserts on Monday for family who was visiting Michigan from Texas.  I completely forgot to take photos.  Shocking, I know.  I'll include the receipes anyway, you'll still get the idea.  :)

Caramel Chocolate Chip Bars
Duncan Hines receipe
(makes 2 dozen)

Ingredients:
1 package Duncan Hines Moist Deluxe Caramel Cake Mix
1/4 cup water
1/4 cup firmly packed light brown sugar
1/4 cup butter or margarine, softened
1 cup semi-sweet chocolate chips

Directions:
Preheat over to 375 degrees F.  Grease 13x9-inch pan.

Combine cake mix, eggs, water, brown sugar and butter in large bowl.  Stir until thoroughly blended.  Mixture will be thick.

Stir in chocolate chips.  Spread in greased pan.

Bake at 375 degrees F for 24 to 27 minutes or until toothpick inserted in center comes out clean.  Cool completely in pan.  Cut into bars.

Toppings (optional):
Duncan Hines Creamy Home-Style Caramel Flavor or Chocolate frosting.

Sprinkle with chopped nuts, if desired.

Note:
I got this receipe off the side of a Ducan Hines cake mix box and have only made it using caramel cake mix.  I can only imagine you could use any flavor.  Cherry with chocolate frosting?  I may just have to try that!


Creamy Layered Fruit Sensation
http://www.kraftfoods.com/kf/recipes/creamy-layered-fruit-sensation-90571.aspx

Ingredients:
1 pkg (9 oz.) angel food cake, cut into cubes
3 Tbs orange juice
1/4 tsp almond extract
2 1/2 cups cold fat-free milk
2 kpg (4-serving size each) Jell-O Vanillia Flavor Fat Free Sugar Free Instant Pudding
1 1/2 cups thawed Cool Whip Fat Free Whipped Topping, divided
2 pkg (12 oz. each) frozen mixed berries, thawed, well drained

Directions:
Place cake cubes in large bowl.  Mix oranged juice and extract.  Drizzle over cake; toss to coat.

Pour milk into another large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.

Reserve a few berries for garnish; set aside.  Place half of the cake cubes in 2-qt glass seriving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture.  Repeat layers.  Cover with plastic wrap.  Refrigerate for at least 2 hours.  Top with remaining 1/2 cup whipped topping and reserved berries just before serving.  Store leftovers in refrigerator.

Notes:
The first time I made this, I made it exactly as the receipe directs.  The second time I used only frozen strawberries and chocolate pudding instead of vanilla.  The next time I make it, I'm going to use strawberries and vanilla pudding.  Everyone seems to love this and it's super low-cal and fat free!

I used vanilla extract the second time I made it because my aunt is allergic to nuts.  I didn't want to kill her!  I'm sure she's grateful.  :)

I remembered a photo!

My husband has been out of town on business for the last week, so I've had cereal three or four times for dinner. :) However, before he left, I made some banana nut muffins with the intention of giving them to him for his long drive down to Indiana. Half of the dozen went to my father-in-law, Ryan ate one, and I ate the other five. Oops.

Banana Muffins
Betty Crocker Big Red Cookbook - ninth edition













Ingredients:
Streusel Topping (if desired...I desired!)
1/3 cup milk (I used 2%)
1 cup ripe mashed very ripe bananas (2 medium) 1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour (if using self-rising flour, omit baking powder and salt)
1/2 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts

Directions:
1. Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2.5" x 1.25", with shortening, or line with paper baking cups.
2. Make Streusel Topping; set aside.
3. Beat milk, bananas, oil, and egg in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy). Stir in walnuts. Divide batter evenly among muffin cups. Sprinkle each with about 1 tbl topping.
4. Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediatly remove from pan to wire rack. Serve warm if desired.

Steusel Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
2 tbl firm butter or stick margarine

Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.


I think they turned out pretty good! They tasted best warmed with a little butter. :) I have no idea when I'll be cooking next. I'm assuming we're going out for Mexican tomorrow at our favorite restaurant, Los Amigos. Yum!!