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Friday, June 27, 2008

Peanut Butter Snowballs

Another take on the typical "Buckeye" or "Peanut Butter Truffle."

Sooooooooo good.

And here I told ya'll I wasn't big on desserts. I seem to be full of em lately. I'm gonna explode if I don't be careful.

Peanut Butter Snowballs

1 cup confectioners' sugar
1/2 cup creamy peanut butter
3 tbsp. butter or margarine softened
1 lb. white baker's chocolate or almond bark

In a mixing bowl, combine sugar, peanut butter and butter; mix well. Shape into 1-inch balls and place on a waxed paper-lined cooking sheet. Chill for 30 minutes or until firm. Meanwhile, melt the white baker's chocolate in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.


Sugar-Free Chocolate Fudge

I'm addicted to chocolate, but not to sugar. In fact, I do my very best to avoid sugar at all costs with my low carb lifestyle, so this recipe really comes in handy when I need a fix. :)

Sugar-Free Chocolate Fudge

2 packages (8 ounces each) cream cheese, softened
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
24 packets aspartame sweetener (equivalent to 1 cup sugar)
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. Yield: 16 servings.



Ranch Ham Roll-ups

This is a really tasty pinwheel appetizer that's easy to make and fun to eat with a yummy cream cheese filling layered with ham!

Ranch Ham Roll-Ups

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
3 green onions, chopped
11 flour tortillas (8 inches)
22 thin slices deli ham

In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla; top each with two ham slices.

Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-in. slices. Yield: about 7-1/2 dozen.



Chicken Salad

Here's a nice salad to serve during those hot summer months that we enjoy here in MN. Or elsewhere too!

Chicken Salad

4 cups cubed cooked chicken
1-1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onions
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/8 teaspoon ground mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted (optional)
1 kiwifruit, peeled and sliced, optional

In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next nine ingredients; stir until smooth.

Pour over the chicken mixture and toss gently. Stir in almonds and serve immediatelyif desired, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired. Yield: 6-8 servings.


Monday, June 23, 2008

Frosty Peanut Butter Cups

I'm not a huge fan of dessert. Well...that's not entirely true. I'm not a huge fan of MAKING desserts. I'll eat them, but we don't typically around here. However, this is on the agenda this weekend to follow up the fab soup below.

You can't beat peanut butter. I mean really.

Frosty Peanut Butter Cups

1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
2 tablespoons reduced-fat spreadable margarine
1 cup cold 1% milk
1/2 cup reduced-fat creamy peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 cups fat-free Cool Whip® whipped topping

In a small bowl, combine cracker crumbs and margarine. Press about 1 tablespoon each into 12 paper-lined muffin cups.

In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving. Yield: 1 dozen.



Spicy Cheeseburger Soup

Makin this one for my parents this coming weekend as they're coming over to say goodbye to us before we leave on our big trip. I'm pretty pumped about this soup. Yes, I'm making soup in 85 degree weather. So sue me. ;)

Spicy Cheeseburger Soup

1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2-1/2 cups milk, divided
3 tablespoons all-purpose flour
8 ounces process American cheese, cubed
1/4 to 1 teaspoon cayenne pepper, optional
1/2 pound sliced bacon, cooked and crumbled

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).



Sunday, June 22, 2008

Easy Taco Casserole

On the menu this week...

Lookin forward to this one. I saw it in Taste of Home Magazine and am excited to try it. It'll be done in no time and is a nice quick and easy meal when you don't have a ton of time to be standing around in the kitchen making a huge feast.

Easy Taco Casserole

1 pound ground beef
1 cup salsa
1/2 cup mayonnaise or salad dressing
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup (4 ounces) shredded Colby cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

In a saucepan, brown ground beef; drain. Add salsa, mayonnaise and chili powder; mix well. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce. Yield: 6 servings.



Tuna Burgers

Also on the menu this week...Tuna Burgers! Although in all honesty, they are more like sandwiches than burgers.

A nice twist on tuna...and burgers. :) Easy to put together and doesn't require a ton of ingredients that you may have to run right out and buy. And if you do, it's cheap! I promise.

Cooking on budget, people.
Tuna Burgers

6 hard-cooked eggs, chopped
2 cans (6 ounces each) tuna, drained and flaked
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup chopped green pepper
1/2 cup chopped onion
3/4 teaspoon garlic salt
3/4 teaspoon pepper
1 cup mayonnaise
8 kaiser rolls, split

In a bowl, combine eggs and tuna. Add the cheese, green pepper, onion, garlic, salt and pepper; mix well. Stir in the mayonnaise. Spoon about 1/2 cup onto each roll; wrap individually in heavy-duty foil. Bake at 400° for 15 minutes or until heated through. Yield: 8 servings.



Friday, June 20, 2008

Rockin the mothership.

Oh yes, people...the fun is just beginning...

Wednesday, June 18, 2008

Spinach Shrimp Fettuccine

I got this recipe out of the Taste of Home magazine. I inherited over 60 cooking magazines and approximately 30 cookbooks from my Grandma this weekend, so you can pretty much assume that this blog is gonna be hoppin here real soon-like. :)

Lovin this one...

Spinach Shrimp Fettuccine

1 pound uncooked fettuccine
1 package (6 ounces) baby spinach
4 garlic cloves, minced
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
2 medium plum tomatoes, seeded and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the spinach and garlic in oil for 2 minutes or until spinach begins to wilt. Add the shrimp, tomatoes, Italian seasoning and salt; saute for 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings.

Monday, June 2, 2008

Fiesta Chicken Enchiladas

Who doesn't like a fabulous enchilada? Seriously.

Fiesta Chicken Enchiladas

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup Thick 'N Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup Shredded Cheddar & Monterey Jack Cheese, divided
8 Flour Tortillas

Preheat oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon
about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

Bake
15 to 20 min. or until heated through.


Sunday, June 1, 2008

Oreo Bon Bons

We had these at my friend, Rachel's house last Monday for our Memorial Day get-together and goodness they were SOOOOO good and addicting.

They make a nice little dessert that you might not feel bad about if you just keep nibbling off of them. ;) Or at least it's easier to convince yourself you're not doing anything bad when you can just take one at a time... HA! Let me just believe that, ok?

So here they are...

Oreo Bon Bons

1 package Oreo® cookies
1- 8 ounce pkg cream cheese
1 pkg almond bark (vanilla or chocolate)

Crush Oreo® cookies in a food processor until very fine (powdery). Add softened cream cheese. Work well with hands or heavy mixer. Chill mixture for an hour or put in freezer 15-20 minutes. Remove from fridge and roll into bite-sized balls. Dip into melted almond bark and let dry on waxed paper. Keep refrigerated. Top with extra crushed cookies or drizzle extra bark on top.



Mozzarella Beef Burgers

I got this recipe out of the latest Kraft Food & Family magazine - summer edition. Chris and I just got our new gas grill from his Grandma and we've had a lot of fun experimenting and grilling. This recipe was AMAZING and a nice easy twist on just a plain grilled hamburger.

Check it out.

Mozzarella Beef Burgers

1 lb. ground beef
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup fresh bread crumbs
1/4 cup KRAFT THICK 'N SPICY Original Barbecue Sauce, divided
4 hamburger buns

Preheat grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into four patties.

Place
patties on grill; cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time.

Fill
buns with burgers and lettuce, if desired.

For more flavor, try adding 2 Tbsp. 100% Grated Parmesan Cheese and 1/4 tsp. Italian seasoning to the meat mixture.