Wednesday, August 31, 2011

Lemon Blueberry Cheesecake Cookies

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries
1/2 pkg cream cheese, cut into 1 tsp cubes
Preheat the oven to 350 degrees. Line your baking sheets with parchment paper.
In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!

Loaded Chicken & Potato Skillet

3 medium potatoes, peeled & cubed
4-6 strips of bacon, cooked & crumbled
2-3 boneless, skinless chicken breasts, cubed
1 tbsp. olive oil
1 small yellow onion, diced
1 green bell pepper, diced
2 cups monterrey jack cheese, shredded
cajun seasoining-to taste

Topping:sour cream,green onions,salt & pepper

Cook bacon {I prefer baking much easier!!}. While bacon cooks, peel and cube potatoes. Boil on stovetop and remove from heat when cooked {soft & mushy}. In a large skillet, cook chicken until brown on both sides and no more pink inside. Remove from heat & cut into cubes. In the same skillet, heat olive oil and add onions & peppers. Add potatoes to the pepper/onion mix and cook for another 3-5 minutes. {This is where I added a few dashes of my favorite cajun seasoning}
Add chicken, bacon, and cheese.
Cover the skillet with a lid and remove when cheese is melted.
Season with salt and pepper...serve & ENJOY

Slow Cooker Angel Chicken

4 boneless, skinless chicken breasts
1 8oz. pkg. baby bella sliced mushrooms
1 can condensed golden mushroom soup
1 stick of butter
1 pkg. dry Italian salad dressing mix
1/2 cup chicken broth
1/2 of an 8oz. tub of cream cheese spread with chive & onion
rice or pasta

First things first…

Melt butter in a saucepan and add the Italian salad dressing packet. Stir in the soup, chicken broth, and cream cheese until it combines and melts.

Place the mushrooms on the bottom of your crock pot and place the chicken breasts on top.

Pour the sauce mix on top of the chicken, cover with lid, and cook on low for 5 hours!!!! ( I cooked mine for about 3.5 hours and it was done!!)

Saturday, August 27, 2011

Blueberry Sourcream Muffins-from scratch

Mommy's little helper

I have made these twice lately, they are delicious.
I think they taste like a shortbread muffin, delicious!

2 C all purpose flour
1 T baking powder
1/2 t salt
2 eggs
1 C sugar
4 T melted butter
1 1/4 C sour cream {10 ounces}
1 1/2 C fresh blueberries {or frozen}
1 T good vanilla

Set oven to 230 degrees. Spray muffin tin.
Whisk flour, baking powder and salt in bowl. Whisk egg in second bowl until well combined and light in color, about 20 seconds. Add sugar to egg until thick, whisking for 30 seconds. Add melted butter, sour cream and vanilla. When combined fold in blueberries. Scoop into your muffin tin 3/4 full.
{if desired you can add a crumb topping with butter, brown sugar and cinnamon}

Monday, August 8, 2011

Mini pretzel bites

Courtesy of get off your butt and bake

Take your roll, and cut horizontally and vertically.
You have four pieces.
Once your bites are all cut,
place on a large greased baking sheet.
Let rise until double in size.
Like this . . .
Pre-heat your oven to 375 Degrees.
Plop about 10 bites into that boiling water.
Toss gently so that all sides are shocked with the water.
You will boil for about 45 seconds.
Remove from water with a slotted spoon.
Let drain on paper towels.
Don’t worry if a few of them shrivel up funny.
They will recover nicely in the oven!
Remove them carefully from the paper towels.
Place on greased baking sheet.
Bake at 375 degrees for about 15 minutes.
Roll in Parmesan and sprinkle with garlic and Kosher Salt.
Oh yum!

Breakfast burritos

So easy!
Brown regular breakfast sausage
cook shredded potatoes in an electric skillett
scramble 10-12 eggs adding cheese
combine all and roll in tortillas.
Add S&P to taste

Keep extra in fridge in a tupperware bowl
to warm up and put in tortillas.

Brown sugar & balsamic glazed pork loin

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.