This is a fun recipe. I know it really isn't ice cream "season" but my family is all about the ice cream all year long. :)
Ingredients:
4 cups rice krispies
6 oz semisweet chocolate
3/4 cup creamy peanut butter
3 pints chocolate chip or other icecream
1. Place cereal in a large bowl.
2. In a small sauce pan, combine chocolate and peanut butter. Cook over low until melted, about 2 minutes.
3. Add chocopeanutebutter mix to rice krispies. mix well and spread on the bottom of a 9-inch springform pan. Freeze until set for about 10 minutes.
4. Let ice cream soften until spreadable. Spread ice cream over crust and chill pie in the freezer for 4 hours up to 2 days.
A place to capture the sweet memories with the people I love doing what we love the most...so could you pass the taters please...
Monday, October 31, 2011
Carmelized Apple Cake
I found this recipe a few years ago in Family Circle. This time of year we are obsessed with all things apple. This is a winner in our book.
Ingredients:
1 1/2 cup Flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter salted (divided)
2/3 cup sugar
2 eggs
1tsp vanilla
1/2 cup sour cream
1/2 cup dark brown sugar
2 large granny smith apples, peeled, cored and cut into 1/4 inch slices
1. Heat oven to 375. Mix flour, baking powder and salt in a medium size bowl. Set aside.
2. With a mixer beat on high speed 1/2 cup butter for one minute until creamy. Add sugar and continue to beat until light and fluffy.
3. Add eggs, vanilla and beat until blended. Reduce speed to low while gradually adding in flour, then sour cream.
4. Melt remaining butter in a 10 inch skillet (oven proof). Add brown sugar and stir for 2 minutes. Add apple slices to the pan and reduce heat to medium low. Cook for about 10 minutes or until tender. Let sit for 5 minutes. Spoon batter over the apples and spread to the edge of the pan. Bake at 375 for 30 minutes or until golden brown. Cool on a rack for 20 minutes. Run a knife around the edge and slide onto a plate.
****A cast iron skillet work wonderfully for this recipe. Yummy and so rustic. :)
Ingredients:
1 1/2 cup Flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter salted (divided)
2/3 cup sugar
2 eggs
1tsp vanilla
1/2 cup sour cream
1/2 cup dark brown sugar
2 large granny smith apples, peeled, cored and cut into 1/4 inch slices
1. Heat oven to 375. Mix flour, baking powder and salt in a medium size bowl. Set aside.
2. With a mixer beat on high speed 1/2 cup butter for one minute until creamy. Add sugar and continue to beat until light and fluffy.
3. Add eggs, vanilla and beat until blended. Reduce speed to low while gradually adding in flour, then sour cream.
4. Melt remaining butter in a 10 inch skillet (oven proof). Add brown sugar and stir for 2 minutes. Add apple slices to the pan and reduce heat to medium low. Cook for about 10 minutes or until tender. Let sit for 5 minutes. Spoon batter over the apples and spread to the edge of the pan. Bake at 375 for 30 minutes or until golden brown. Cool on a rack for 20 minutes. Run a knife around the edge and slide onto a plate.
****A cast iron skillet work wonderfully for this recipe. Yummy and so rustic. :)
Sausage Spinach stew
This is so easy, so filling, and so delicious! Can you tell we are always on a spinach kick in our house? :)
Ingredients:
1 Tbsp olive oil
12 oz, fully cooked italian sausage, sliced 1/4 inch thick
4 cloves garlic, thinly sliced
1 32oz container chicken broth
4 oz ditalini pasta
1 can cannellini beans rinsed
black pepper to taste
1 10oz pkg fresh spinach, stems removed
1/4 cup grated parm cheese
1. Heat oil in a large sauce pan over med heat. Add sausage and cook until browned. Stir occasionally, about 4-5 minutes. Place sausage on a plate.
2. Add garlic to the pan and cook for about 1 minute. Add broth and pasta, bring to a boil. Reduce heat and simmer for 8-10 minutes.
3. Add beans, sausage, and 1/4 tsp pepper.Cook until heated thoroughly, about 2 minutes. Remove from heat and add spinach, gently stirring. Once spinach is wilted, add Parmesan and dig in!
Ingredients:
1 Tbsp olive oil
12 oz, fully cooked italian sausage, sliced 1/4 inch thick
4 cloves garlic, thinly sliced
1 32oz container chicken broth
4 oz ditalini pasta
1 can cannellini beans rinsed
black pepper to taste
1 10oz pkg fresh spinach, stems removed
1/4 cup grated parm cheese
1. Heat oil in a large sauce pan over med heat. Add sausage and cook until browned. Stir occasionally, about 4-5 minutes. Place sausage on a plate.
2. Add garlic to the pan and cook for about 1 minute. Add broth and pasta, bring to a boil. Reduce heat and simmer for 8-10 minutes.
3. Add beans, sausage, and 1/4 tsp pepper.Cook until heated thoroughly, about 2 minutes. Remove from heat and add spinach, gently stirring. Once spinach is wilted, add Parmesan and dig in!
Veggie Stuffed Shells
I am not a huge fan of ricotta cheese...in small doses I like it so this is a perfect stuffed shell recipe for me. :)
Ingredients:
16 jumbo shells
2 cups marinara sauce
1 10oz pkg frozen spinach, thawed
8 oz frozen broccoli, thawed
1 15oz container of ricotta cheese
1/2 c grated parm cheese
1 cup mozzarella cheese
1. Preheat oven to 400. Cook pasta shells according to package directions. Drain and rinse under cold water.
2. Spread sauce onto the bottom of a 9 x 13 pyrex.
3. place drained spinach, broccoli, all cheese, except 1/2 cup mozzarella in a large bowl. Add salt and pepper.
4. Spoon mixture into shells and place over sauce in the pyrex. Sprinkle 1/2 cup mozzarella over the shells and bake 10-12 minutes. Increase the heat to broil and cook for another 2-3 minutes.
Enjoy!!
Ingredients:
16 jumbo shells
2 cups marinara sauce
1 10oz pkg frozen spinach, thawed
8 oz frozen broccoli, thawed
1 15oz container of ricotta cheese
1/2 c grated parm cheese
1 cup mozzarella cheese
1. Preheat oven to 400. Cook pasta shells according to package directions. Drain and rinse under cold water.
2. Spread sauce onto the bottom of a 9 x 13 pyrex.
3. place drained spinach, broccoli, all cheese, except 1/2 cup mozzarella in a large bowl. Add salt and pepper.
4. Spoon mixture into shells and place over sauce in the pyrex. Sprinkle 1/2 cup mozzarella over the shells and bake 10-12 minutes. Increase the heat to broil and cook for another 2-3 minutes.
Enjoy!!
Becky's Taco Soup
My uncle's girlfriend is one.cool.chick. We love her and we are blessed that she is a part of our life. This is Becky's recipes. Thanks for sharing. We love you!!
Ingredients:
2 lbs ground beef
1 can light kidney beans
1 can chili beans
1 can green chiles
1 ranch dressing season packet (hidden valley)
1 taco seasoning packet
1 can corn
1 1/2 cups water
1 can pinto beans
1 can stewed tomatoes
1 can diced tomatoes
Cook the ground beef, drain. Add all other ingredients, heat and serve. Easy and super delicious!!
Ingredients:
2 lbs ground beef
1 can light kidney beans
1 can chili beans
1 can green chiles
1 ranch dressing season packet (hidden valley)
1 taco seasoning packet
1 can corn
1 1/2 cups water
1 can pinto beans
1 can stewed tomatoes
1 can diced tomatoes
Cook the ground beef, drain. Add all other ingredients, heat and serve. Easy and super delicious!!
Ham and Broccoli Quiche
I love breakfast food...not the pancakes, waffles and such but the meat, eggs and potatoes. I just can't get enough of it. This is an easy and delicious fav in our house. It can also be frozen. So make one for dinner and freeze a second. :)
Ingredients:
1 pie pie crust- we use Pillsbury refrigerated.
1 1/2 cups ham, cubed
1 1/2 cup shredded swiss
1 cup chopped broccoli
4 eggs
1 cup milk
1/2 tsp salt1/2 tsp pepper
1/2 tsp dry mustard
Preheat oven to 375 and place pie crust in the baking dish. Layer the ham, cheese and broccoli. In a separate bowl, beat the eggs and milk. Then stir in the remaining ingredients. Pour over the broccoli. Bake for 30-45 minutes or until knife inserted in the center comes out clean. Let stand for 5-10 minutes.
Ingredients:
1 pie pie crust- we use Pillsbury refrigerated.
1 1/2 cups ham, cubed
1 1/2 cup shredded swiss
1 cup chopped broccoli
4 eggs
1 cup milk
1/2 tsp salt1/2 tsp pepper
1/2 tsp dry mustard
Preheat oven to 375 and place pie crust in the baking dish. Layer the ham, cheese and broccoli. In a separate bowl, beat the eggs and milk. Then stir in the remaining ingredients. Pour over the broccoli. Bake for 30-45 minutes or until knife inserted in the center comes out clean. Let stand for 5-10 minutes.
Stacy's White Chicken Chili
A dear friend that I used to babysit for gave this recipe to my mom years and years ago. This is a family favorite and is more than perfect for this time of year. You can also make it thicker and serve over rice. W=Very hearty and delicious! :)
Ingredients:
1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 cups chicken broth
2 cups cooked and shredded chicken
1 can white shoepeg corn (Kroger brand is cheap and great!)
1/2 tsp black pepper
1 1/2 cup chopped onion
2 tsp oregano
1/2 tsp powdered ginger
1 bay leaf (broken in half)
2 cups cannenelli beans (1/4 smooshed)
1 1/2 cup monterey jack cheese
1. Saute onions in olive oil in a sauce pan over medium heat, about 5-8 min.
2. Add garlic, ginger, cumin, oregano, and pepper. Stir for 1 minute.
3. Add chicken broth and bay leaf. Cook uncovered on medium high for 5-8 minutes.
4. Remove bay leaf. Add chicken, beans, and corn. Mash at least 1/4 of the beans to thicken the chili.
5. Simmer uncovered for 10 minutes-stir occasionally.
6. Over low heat add Monterey jack cheese a little at a time. Stir.
*This is great as a freezer meal as well. Easiest to freeze in gallon ziplocs and freeze flat. :)
Ingredients:
1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 cups chicken broth
2 cups cooked and shredded chicken
1 can white shoepeg corn (Kroger brand is cheap and great!)
1/2 tsp black pepper
1 1/2 cup chopped onion
2 tsp oregano
1/2 tsp powdered ginger
1 bay leaf (broken in half)
2 cups cannenelli beans (1/4 smooshed)
1 1/2 cup monterey jack cheese
1. Saute onions in olive oil in a sauce pan over medium heat, about 5-8 min.
2. Add garlic, ginger, cumin, oregano, and pepper. Stir for 1 minute.
3. Add chicken broth and bay leaf. Cook uncovered on medium high for 5-8 minutes.
4. Remove bay leaf. Add chicken, beans, and corn. Mash at least 1/4 of the beans to thicken the chili.
5. Simmer uncovered for 10 minutes-stir occasionally.
6. Over low heat add Monterey jack cheese a little at a time. Stir.
*This is great as a freezer meal as well. Easiest to freeze in gallon ziplocs and freeze flat. :)
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