Tuesday, August 28, 2012

Chocolate Chip Cake Mix Cookies

 I have posted the cake mix cookie recipe before but it sure came in handy the other day when the kids wanted cookies and I was in a hurry. This is quick and easy. Check out my post for other great combinations for this recipe. Cake Mix Cookies

Chocolate Chip Cake Mix Cookies
  • 1 box of white cake mix
  • 1 stick of butter
  • 1 egg
  • 1-2 cups chocolate chips
Mix ingredients together. Shape into 1 inch balls and space 2 inches apart on a cookie sheet. Bake at 350 degrees for 10-12 minutes.

Parmesan Mashed Cauliflower

 This is a great alternative to mashed potatoes. In fact, my husband didn't even know it was cauliflower until he finished eating them. He thought they were potatoes.

Parmesan Mashed Cauliflower
  • 1 head of cauliflower
  • 2 Tbsp butter
  • 1 cup shredded Parmesan
  • 1/2 cup sour cream
  • 1/4 tsp garlic powder
  • pinch of salt
  • fresh ground pepper
  • parsley
  • 1/2 cup diced green onions
Boil cauliflower until tender. Drain water. Place in a blender with a little bit of milk to help puree it. Blend until it is the consistency of mashed potatoes. Heat a pan on stove to medium-low. Add butter and onions. Saute until tender. Add cauliflower puree. Stir in remaining ingredients. Serve warm! 

Lemon Raspberry Cream Bars

This is raspberry lemonade in a bar!!

Lemon Raspberry Cream Bars

  • 1 box  lemon cake mix
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 3/4 cup raspberry preserves
  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons milk
  • 1 bag white chocolate chips
  • 2 to 3 teaspoons powdered sugar

Heat oven 350°F Grease bottom of a baking dish.  In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan. Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes. In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.  

In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set. Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Saturday, August 11, 2012

Meatball Subs with Creamy White Pepper Sauce

So I had some amazing meatball subs at Moochie's in Salt Lake last month. I recreated them and boy were they almost just as good as the real thing. I made my own sub bread homemade which I don't recommend. It tasted very good but was too much effort and work. Just be sure to purchase fresh sub or artisan bread from your local bakery. The white sauce I created is amazing!!

Meatball Subs with Creamy White Pepper Sauce
  • Loaf of sub/artisan bread
  • 1 bag of frozen Italian meatballs (you could make your own but this saves time)
  • 2 cups tomato paste
  • 3 cups water
  • 1 tsp garlic powder
  • 1 tsp italian herbs
  • 1/4 tsp salt (add more if you like, just be careful. A little salt goes a long way)
  • 2 cups sliced mushrooms
  • 2 Tbsp oil
  • 1 jar of sliced Pepperoncini peppers
  • 12 slices of gouda or pepperjack cheese

  • 1 cup mayonnaise
  • 1/4 cup sliced Pepperoncini peppers
  • 2 Tbsp  Pepperoncini peppers juice
  • 1/4 tsp Paprika
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
Heat a skillet to medium heat. Add tomato paste, water, garlic, herbs and salt. Stir well, add meatballs and simmer for 20 minutes, covered with lid.

Add sauce ingredients to blender and puree into sauce. Toast bread slices but frying bottom sides on skillet. Spread sauce onto bread. Saute mushrooms in a skillet with oil until golden. Place meatbalss and sauce on bottom bread slice. Top with cheese, mushrooms and peppers. Enjoy!!

Parmesan Zucchini Fries

Mmmm! I had something similar at Red Robin and I just had to recreate these especially with all the zucchini we have received this week! These are the perfect side to any sandwich or burger.

Parmesan Zucchini Fries
  • 2 large zucchini cut into spears
  • 2 cups Italian seasoned bread crumbs
  • 1 cup canola oil
  • 1 cup shredded Parmesan cheese
  • 4 eggs, beaten
  • 2 cups flour
  • Ranch Dip
Place flour in a soup plate, egg in a soup plate, and combine bread crumbs and cheese in a soup plate or zip lock bag. Roll zucchini spears in flour.  Dip in egg and roll in bread crumbs. Heat skillet with oil to medium high. When oil begins to sizzle add spears. Fry until golden brown on both sides. Serve with ranch dip!

Mini Chicken Pot Pies

These are so easy and perfect for those nights you need a healthy "fast food" dinner option or dinner on the go. I recommend you serve them with white country gravy over the top!

Mini Chicken Pot Pies
  • Buttermilk Pancake Mix
  • 2 cups boiled chicken breasts, cubed
  • 1 bag frozen mixed veggies
  • 2 cups shredded cheddar cheese
  • 1/4 tsp salt
  • White country gravy
Make a batch of buttermilk pancakes according to directions on box. Add salt. Grease 2 muffin tins. Fill tins halfway with batter. Add chicken, veggies, cheese and top with batter to cover. Bake  at 350 degrees for 25-30 minutes. Serve with white country gravy poured over the top!

Strawberry Lemonade Bars

These are very tart and taste delicious served cold. If you love a fresh summery strawberry lemonade then you'll love these bars!

Strawberry Lemonade Bars

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt 
  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1/2 cup freshly squeezed lemon juice 
  • 1/2 cup pureed strawberries
  • 1 cup flour
  • Confectioners' sugar, for dusting
Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, strawberries and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Dust with confectioners sugar.

Savory Cashew Chicken

 This is really yummy and super easy! The crunch of the cashews tastes great with the savory chicken!
Savory  Cashew Chicken
  • 2 lbs boneless, skinless chicken breasts
  • 1 large zucchini sliced and halved
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/4 cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken and zucchini  in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews when ready to serve and stir.  Makes 4-6 servings.

Cheesy Meatball Rolls

These are super yummy!! Dip them in your favorite pizza or bread stick dip. They are pure comfort food and pure delicious!!

Cheesy Meatball Rolls
  • 1 lb ground turkey or beef
  • 12 slices of cheddar or Gouda cheese 
  • 2 cans refrigerated garlic bread stick dough
  • 2 eggs
  • 1 cup seasoned bread crumbs
  • 1/4 tsp salt
  • 1 tsp Worcestershire sauce
  • 1 tsp Italian herbs
  • 1/4 cup minced onions
  • 1/4 tsp garlic powder
Combine all ingredients (except for dough and cheese) and shape into 2 inch balls. Heat skillet to medium high and fry meatballs until golden brown on all sides. Remove from heat. Wrap each meatball in a slice of cheese. Roll out bread stick dough pieces in flour and wrap around meatballs and seal. Bake according to directions on bread stick can. Enjoy hot!