Sunday, March 31, 2013

Sugar & Spice Cookies

This recipe was a bit of an experiment. I knew I wanted cookies but I did not have chocolate chips and I only had 1/4 cup of white sugar so I made up these little yummies!!! I hope you enjoy!!!

Sugar & Spice Cookies

1/4 cup granulated sugar
1 1/4 cup packed light brown sugar
1 cup butter melted (yes melted will explain later)
1 tsp. vanilla
2 eggs
2 1/4 all purpose flour
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon 

Preheat oven to 375

Okay to explain the butter. I did not have it at room temp so I placed it in the microwave for 45 second just trying to soften it and it ended up melting. You can use softened butter but the cookies will not be soft like this. 
Cream butter, both sugars and vanilla really well. Add in the eggs and beat until combined. 
Place in the freezer for 5 minutes while combining dry ingredients (this makes it easier to work with). 
Combine in a separate bowl flour, baking soda, salt and cinnamon and mix well. 
Take wet ingredients out of the freezer and beat for 1 minute. 
Stir in dry ingredients, you wanna only stir in about 1/3 of it at a time to make combining easier.
Mix well
Drop by teaspoons onto a cookie sheet. 
Bake for 8 minutes until lightly golden. 
Cool and enjoy! 

Saturday, March 30, 2013

Buffalo Chicken Dip

This is a great recipe for a football party or if you are just entertaining some friends!! It is super easy and quick! The great part is that you can use leftover chicken that you had in the fridge or you can use a chicken from the deli if you are in a hurry! If not that is okay you can either put a few boneless breasts in the slow cooker or oven until they fall apart and you can shred them. Just make sure they are tender! This is something I like using leftover Yumm Yumm chicken for! (link for Yumm Yumm chicken:

Buffalo Chicken Dip

8 oz. cream cheese softened
2-4 oz. blue cheese crumbles
2-3 cups cooked shredded chicken (I like a lot of chicken)
1 bottle of your favorite buffalo wing sauce (just enough to cover the chicken, not to much)
bag of your favorite shredded cheese (I like monterey jack/ cheddar)

preheat oven 350
In a baking dish layer your ingredients starting with the cream cheese making sure you spread it all over the bottom. Then sprinkle the cream cheese crumbles on top of the cream cheese. Place the chicken on top of the crumbles. Pour the wing sauce over the chicken. Cover the top with cheese. Bake for 15-20 minutes just melting the cheese and warming the rest. Serve with your favorite raw veggies and tortilla chips! 


Friday, March 29, 2013

Pork Loin on a bed of root veggies

Here is another favorite that is quick because it is all in one dish and versatile. You can change around the veggies and seasonings if you want. This is the way that we like it!!

Pork Loin on a bed of Root Veggies

3.5 pound whole pork loin
1 onion cut in half rings
juice from 2 large lemons
1 lemon pealed and diced
5-6 whole carrots cut into large chunks
2 lb red potatoes cut into bite sized pieces
(5-6 large ones)
4 cloves of garlic smashed and diced
2 tsp rosemary divided
3 tsp garlic powder divided
2 tsp sea salt divided
3 tsp pepper divided
3 tsp coconut or olive oil divided

preheat oven to 375 (once meat comes out of the fridge).
take a roasting pan toss together 1 tsp oil, onion, garlic, carrots and deiced lemon and make a "veggie bed" on the bottom of the roasting pan.
Place the pork loin on top of the veggie bed.
Dust  the meat with 1 tsp of rosemary, 2 tsp garlic powder, 1 tsp sea salt, and 2 tsp pepper.
Pour half of the lemon juice on top of the meat.
Place the meat back in the fridge for 2-4 hours (the more time it sits the more intense the flavor.
Toss the potatoes in the remaining seasoning and oil.
Surround the meat with the potatoes.
Place in the oven and bake until meat is done and potatoes are tender about 1 hour - 1.5 hours.


Chicken Broccoli Casserole

There are those days where you just want comfort food. That food that warms you up and loves you but you are not in the mood for soup or stew. This is our go to food....casserole!!!! I came up with this recipe after one of the holidays where we had turkey and we had tons of leftovers. Now it is one that we have often. I hope you enjoy!!! 

Chicken Broccoli Casserole 

2.5 lbs boneless skinless chicken thighs (you can use bone in just bake a little longer)
3 cans cream soup (I use a combo of low fat cream of mushroom and cream of chicken but you can use any of them)
3/4 cup light mayo 
2 boxes cornbread stuffing made as directed in microwave
1.5 cups fresh broccoli florets steamed 
1 tube buttery round crackers crushed
2 tbs butter melted
4 tsp curry powder divided
1 tsp nutmeg
2 tsp creole seasoning (or salt and pepper to taste)
salt and pepper to taste

preheat oven to 300 
Place chicken in roasting dish. 
Dust the chicken with 2 tsp of curry powder, salt and pepper and let sit while oven warms up. Bake for 1.5 hrs. 
Remove from oven and cool. 
If you used bone in then remove from the bone. 
Once cooled cut into bite sized pieces.
Preheat oven to 350.
In a medium sized mixing bowl add the soup, mayo, 2 tsp curry powder, nutmeg and creole seasoning mix well. 
In a large baking dish spray with cooking spray add the cooked stuffing as the bottom layer. 
Layer the steamed broccoli on top of the stuffing.
Add the chicken.
Pour the soup mixture on top of the chicken.
Top with the cracker crumbs and drizzle the butter on top.
Bake uncovered for 45 minutes.
Let sit for 10 minutes then enjoy!!!

Thanks Y'all!!!