Fruit or Dessert Dip

"What should I take to the BBQ?"  That's the question!  Recently I attended a family BBQ and my mom had 90% of the meal already covered.  I wanted to contribute something so this is what I decided to take.  

It worked great becuase it's such a sweet topping.  Pefect for my older brother who doesn't eat fruit.  He created a brownie dessert topped with this dip and some Almond Joy drops.  

Yum!

Fruit or Dessert Dip

Tasty on fruit or brownies!

Ingredients:

4 ounces cream cheese, softened

7 ounces sweetened, condensed milk

8 ounces cool whip

Beat the cream cheese until smooth.  Add the milk and mix until there are no lumps.  Lastly, beat in the cool whip until well blended. 

Chill and serve with your favorite treat!

*You could easily add a few drops of red food coloring to make it pretty!

Twice Baked Potatoes

Talk about a crowd pleaser!  I don't know anyone who doesn't like a twice baked potato! I may or may not have eaten one of the leftover potatoes for breakfast the day after I made these.  

Twice Baked Potatoes

Ingredients:

4-6 medium russett potatoes

1/2 c sour cream

1/4 c butter, melted

2 c shredded cheese

1/4 c bacon bits

To bake potatoes:

olive oil

sea salt

Directions:

Preheat oven to 400º.

Coat potatoes with oil and cover with salt.  Poke 3 holes on each side of each potato with a steak knife.  Place directly on oven rack with a cookie sheet below to catch any drippings.  Bake potatoes for 1 hour.  

When potatoes or cool, cut in half lengthwise.  With a spoon, scoop out most of the potato, leaving about 1/4 and inch of the potato inside the skin.  

Set the scooped out potatoes aside. 

Brush each potato skin inside and out with butter.  Place skins on a cookie sheet, face up and broil for about 6-8 minutes.  

Use a potato masher to mix the remaining potato, sour cream, cheese and bacon bits and scoop into the skins.  Sprinkle shredded cheese and extra bacon bits over the tops. 

Broil for about 2 more minutes. 

EAT EAT EAT!

Thai Chicken Wraps with Peanut Sauce

It's a risky move to try a new dish and invite someone over for dinner all in the same night.  I can't imagine anything worse than having hungry houseguests and ruining dinner.  Talk about anxiety!  Good thing Chipotle is down the street, just in case.

Knowing that, you would think I would avoid the stress.  But not me!  I live on the wild side!  Luckily, the other night, I invited guests over AND tried a new dish...miraculousely the stars aligned and my first attempt at this dish turned out great and I was able to avoid a quick dash down the street for some last minute burritos! 

Whew!

Thai Chicken Wraps with Peanut Sauce

Ingredients:

Chicken:

4 boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon salt

1 teaspoon sugar

Veggies:

2 Tablespoons olive oil

1/2 red onion, chopped

1 cup green cabbage, shredded

1 cup carrots, shredded

1 Tablespoon fresh ginger, grated

2 garlic cloves, minced

Peanut Sauce:

1/2 cup creamy peanut butter

4 Tablespoons peanut or canola oil

4 Tablespoons rice vinegar

2 Tablespoons soy sauce

2 teaspoons honey

4 garlic cloves, minced

2-inch piece ginger, peeled and chopped

1/2 teaspoon red pepper flakes

Wrap:

12-inch flour tortillas

3 cups jasmine rice, cooked

4 green onions, chopped

1 cup peanuts, roasted and salted

Directions:

Chicken:

Combine garlic, pepper, salt and sugar in a small bowl.  Rub onto both sides of the chicken breasts.  You can cook the chicken in a variety of ways, but I used my cast iron stovetop grill to cook.  Cook over medium heat (about 5-6 minutes on each side) until cooked through.  Remove, put on a plate and tent with foil.  Slice into pieces right before serving. 

Peanut Sauce:

Combine all the peanut sauce ingredients in a food processor and blend until smooth.  Set aside. 

Veggies:

In a large skillet, heat the oil and add onion, cabbage, carrots, ginger and garlic.  Cook for about 4-5 minutes, stirring often.  You want the veggies to be crisp and tender. 

To Serve:

Warm tortillas and scoop warm rice in cener.  Top with chicken, veggies and sauce.  Sprinkle green onions and peauts.  Roll up tightly and eat, eat, eat!

No Bake Nutella Cheesecake

I'm not too big on baking and creating sweet dishes.  Give me something with cheese and I won't be able to stop myself.  But, I know most people enjoy a sweet treat so when I invited my sister and her husband over for dinner last night, it was a perfect opportunity to experiment with the sweeter side of things.

Also I'd like to be clear:  There are few recipes that I have created on my own.  I wish!  Most posts here are simply my favorite recipes I have found.  What I do is edit and revise occasionally.

So...to give credit where's due:  You can find this original recipe (along with a MUCH better picture...you know, one that wasn't take after half the cheesecake was devoured by everyone at dinner) at one of the many food blogs I follow.

Mels Kitchen Cafe

No Bake Nutella Cheesecake

Ingredients:


Crust:


18 Oreo cookies, crushed
2 Tablespoons butter, melted


Cheesecake:
12 ounces cream cheese, softened
1 cup Nutella (chocolate hazelnut spread)
1 1/2 teaspoons pure vanilla extract
2 cups heavy whipping cream
3 Tablespoons powdered sugar


Garnish:
Extra sweetened whipped cream
Oreos, crushed or chocolate curls

Directions:
In a medium bowl, stir together the crushed Oreos and melted butter.  If you are serving in individual portions, divide the mixture evenly among each dish.  Otherwise, layer the crust along the bottom of your glass bowl. Be sure to press firmly to create a firm crust layer.

In a large bowl, with an electic mixer, beat the cream cheese until light and smooth.  Add the Nutella and mix until combined and smooth.  Add the vanilla and mix to combine.

In another bowl, whip the cream and powdered sugar together until medium to stiff peaks form.  Using a rubber spatula, fold in the cream into the Nutella mixture and mix well.

Spoon the filling into the individual dishes or spread evenly over your one layer of crust.

Cover and refigerate until it is time to serve.  It's recommended to chill for at least 2 hours.

Garnish with the whipped topping and crumbs or shaved chocolate.

No More Sticky Noodles

Quick Tip:

Ever have leftover noodles that you plan to eat the next day?  Ever gone to use those noodles and they have transformed into one large lump, rather than noodly goodness?  

It's an easy fix!  

When you are ready to put your leftovers in the fridge, drizzle a few tablespoons of olive oil in the bag/bowl and toss.  The oil keeps the noodles from sticking together as they sit, patiently waiting for your return. 

Bing!

Lynn's Pasta Salad

During Teacher Appreciation Week one of my favorite parents brought this pasta salad to our "Feed Your Teacher" potluck.  Of all the varieties of goodies brought, this dish was devoured first.  Everyone kept asking, "Who made the pasta salad?!  It's sooo good!"  I knew this was a recipe I HAD to have!

The secret is in the salad dressing.  This is the brand you'll want to try to find.  Any other brand and you'll comprimise the deliciousness of this pasta!

Lynn's Pasta Salad

***This makes A LOT!  If you are going to serve it for dinner, I suggest cutting the recipe in half.  Otherwise, this is ideal for potlucks!  A real crowd pleaser!

Ingredients:

2 boxes farfalle pasta (bowtie), cooked

1 container each grape tomatoes, red and yellow, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 large can sliced olives

1 small container feta cheese, crumbled (Garlic and Herb)

1 bottle Brianna's Home Style Real French Vinaigrette salad dressing

Combine all ingredients and refrigerate for a few hours so you can serve it chilled. 

***SEPTEMBER 7th, 2013***

I made this today and after going to two seperate stores looking for the amazing mircale dressing for this salad, I couldn't find it.  I decided to take my chances on another dressing.  I settled on Girard's Greek Feta Vinaigrette.....

Luckily, I scored and the pasta is just as yummy.  

Whew!

Fettuccine Spinach Alfredo

The worst thing about alfredo sauce is that one portion is enough calories discredit any form of exercise you have done...ever...in your entire life.  But the best thing about alfredo sauce is it's SO DANG GOOD!

The cream cheese in this sauce really adds a creamy flavor.   And don't scimp on the parmesan cheese, that fake powdery stuff will leave your sauce tasting chaulky. 

Fettuccine Spinach Alfredo

Ingredients:

1 pt. heavy whipping cream

1 stick butter, salted

2 heaping Tablespoons cream cheese

1/2 C REAL parmesan cheese, shredded

1 tsp garlic powder

A handful or two of fresh baby spinach (the amount depends on how spinachy you want your meal to be), chopped

1 package fettuccine noodles, cooked

2 Tbsp olive oil

Combine whipping cream, butter and cream cheese and melt together over medium heat.  Ensure it is mixed well.  

In a frying pan, cook the spiniach in olive oil until wilted.  Combine with the sauce. (you can reserve some of the cooked spinach to place on top of your pasta...it just looks pretty)

Simmer for 15-20 minutes, stirring occasionally. 

Combine cooked noodles and sauce.